BEEF WITH HORSERADISH-BEET AIOLI
For this modern take on traditional boiled beef, a beef fillet is very gently simmered (never boiled) with root vegetables in stock, then sliced up rosy rare and dolloped with a homemade horseradish aioli and some flaky sea salt. It's piquant, juicy and on the lighter side of a beefy main course. Tenderloin works best here, but it's not generally considered kosher, so if you are making it for Passover, Rosh Hashana or another Jewish holiday, use a boneless rib roast or center cut London broil. The magenta-colored beet horseradish keeps in the fridge for weeks, and it's also great on roast beef sandwiches.
Provided by Melissa Clark
Categories main course
Time 4h
Yield 8 servings
Number Of Ingredients 26
Steps:
- Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
- Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
- Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
- Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don't slip out. Repeat with remaining leek halves.
- Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
- Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
- Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
- If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
- Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.
QUICK HORSERADISH AIOLI
This cheater aioli is made with mayonnaise but tastes like it was made completely from scratch. It's fantastic served on a roast beef sandwich, on a burger, alongside prime rib, or with salmon cakes. This recipe can easily be doubled. Use a good quality mayo for best results.
Provided by France C
Categories Dips and Spreads
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 1.8 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 325.3 mg, Sugar 0.9 g
CREAMY HORSERADISH AIOLI
Creamy horseradish aioli that is good for dipping onion rings in, slathered on a bun for burgers, in a wrap, and you name it. The possibilities are endless.
Provided by Soup Loving Nicole
Categories Dips and Spreads
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 2.4 g, Cholesterol 11.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 234.7 mg
SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
Provided by Jamie Oliver
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
- Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
- After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
EASY HORSERADISH AIOLI
Roast beef is often served with a horseradish sauce. However, if you love the attitude of horseradish's tangy zip, don't wait for a fancy dinner! Stir this aioli together in minutes, and enjoy it on a deli-sliced roast beef, turkey, or pastrami sandwich. I love it as a dip for fried mushrooms, too!
Provided by Bibi
Categories Dips and Spreads
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
- Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
- Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.
Nutrition Facts : Calories 135 calories, Carbohydrate 1.4 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 120.1 mg
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