Horseradish Mustard Recipes

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Horseradish Roast Beef Recipe Recipe

Horseradish Roast Beef Recipe

11.28.12 by Jackie

I bought a large bottom sirloin roast a few weeks ago and as I was cleaning up the freezer, I decided to cook it for dinner and maybe replicate the same recipe for Christmas.

If you’re not sure what you’d like to serve as the main course for your holiday meal, I'd like to suggest that a homemade roast beef is a great (and delicious) option. This recipe is my favorite way to prepare a large bottom sirloin roast. The marinade is a combination of coarse-grained mustard, horseradish, miso and rosemary. I've heard many times that the cooking time depends on the weight of the piece of roast, ranging from 16 minutes per pound for a rare, pink color, all the way up to 30 minutes per pound if you like it well done. My method is much easier; simply insert a probe to capture the temperature in the center of the meat and wait until the internal temperature reaches 145°F for just the right amount of pink. Probe thermometers are awesome!

To keep the meat from burning at the bottom, I also placed a bed of vegetables such as celery stalk, turnips and carrots and filled the bottom with a little beef broth. Enjoy!


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Mustard Deviled Quail Eggs with Smoked Salmon (Oeuf Mimosa Recipe) Recipe

Oeuf mimosa ("deviled egg" in English) is a first course (or appetizer) made of hard cooked eggs from which the egg yolks have been removed and mixed with mayonnaise and herbs and then filled back into the egg white.

Deviled eggs are a very common French bistro dish but instead of using large chicken eggs, I used quail eggs. There are simple rules on how to boil quail eggs. The freshness of the eggs is very important. Remove the eggs from the refrigerator 15 minutes prior to cooking to bring them back to room temperature, then cover them with cold salted water and add a hint of vinegar. Egg shells are porous and by salting the water, the eggs will already be seasoned; the vinegar helps the egg whites coagulate in case they break while boiling.

The eggs are usually dressed with anchovies rolled into a ring with a caper or olive on top. Today I wanted to glam them up though, so I served the deviled eggs with smoked salmon and dill. Our guests love the mini appetizers and so will you if you give this recipe a try!


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