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Red Wine-Marinated, Roasted Beef With Herb-Horseradish Cream June 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Beef and horseradish are made to go together. Add in red wine and its a match made in heaven. The original recipe calls for a tenderloin but I decided to use one of the beautiful t-bones that we had in our freezer. A simple meal with a great taste.


For the Beef:

  • Two large steaks
  • 1/2 cup red wine
  • 1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided
  • 3 tablespoons olive oil, divided
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 teaspoons fresh dill, divided use
  • Kosher salt and freshly ground black pepper
  • 1/2 cup homemade or store-bought low-sodium beef or chicken stock
  • 2 tablespoons butter

For the Herb-Horseradish Cream:

  • 1 1/2 cups sour cream
  • 2 teaspoons prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh mint leaves

photo 1 (1)



Place beef in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours.

In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 teaspoons dill and remaining 1/2 tablespoon lemon juice. Season with salt and pepper and stir to combine.

photo 2 (2)

When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425°F. Remove meat from the refrigerator and pat dry with paper towels.

Season meat with salt and pepper.

Heat 1 ½ tablespoons oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125°F as registered on an instant-read thermometer for medium-rare, 20 to 30 minutes.

Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish the sauce. Taste and adjust seasonings, if necessary.

Slice meat and place on a platter. Drizzle with pan sauce and serve immediately with horseradish cream.

photo 3 (1)


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