How to make it

  • Let the beef roast stand at room temperature for about 1 hour.
  • In a nonreactive bowl combine heavy cream and sour cream and whisk until smooth.
  • Add the lemon juice, salt, pepper and horseradish and whisk until blended.
  • Cover and refrigerate until ready to serve.
  • Position a rack in the lower third of an oven and preheat to 350.
  • In a small sauté pan over medium heat warm 2 tablespoons of the olive oil.
  • Add the garlic and fry stirring constantly for 2 minutes.
  • Remove the pan from the heat and immediately skim the garlic from the oil reserving the garlic.
  • Season beef generously with salt and pepper and rub the fried garlic over the roast.
  • Set the beef on a rack in a roasting pan and roast for 3 hours.
  • Transfer roast to a carving board then cover loosely with aluminum foil.
  • Let rest 20 minutes before carving.
  • In a saucepan over medium high heat warm the remaining 2 tablespoons oil.
  • Add the carrots, celery and leek and sauté for 8 minutes.
  • Add 4 cups of the stock and thyme sprigs and bring to a simmer and reduce the heat to low. Simmer for 1 hour.
  • After removing the roast from the pan set the pan over medium heat and pour in remaining stock.
  • Whisk to scrape up the browned bits from the pan bottom.
  • Pour pan juices into the simmering stock then add the chopped thyme and simmer 10 minutes. Strain the sauce through a fine mesh sieve set over a bowl.
  • Skim off fat and taste and adjust the seasonings with salt and pepper.
  • Transfer sauce to a sauceboat or pitcher.
  • Carve beef into 1/2-inch thick slices and arrange on a warmed platter.
  • Pass the sauce and the horseradish cream.

Reviews & Comments 1

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  • birdy 15 years ago
    I remember when my husband made his first multi-million dollar deal for the company he worked for and the little "plain-jane" wife of this millionaire made a dish like this.

    I've never had it since but I remember this lady and her humble recipe.

    Thanks for sharing...This sounds just like it.

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