Garlic Rosemary Roast Beef with Horseradish Sauce || Gracefult Kitchen

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Garlic Rosemary Roast Beef with Horseradish Sauce

Lamb

The eye of round is a lean, boneless cut of beef that's less expensive than a tenderloin or rib roast but just as delicious. It's best served medium-rare--when cooked to higher temperatures it can become tough. Topping it with a finger-licking-good horseradish sauce makes this roast beef holiday-worthy.

Ingredients

3 pounds boneless beef eye of round roast
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 tablespoon vegetable oil
3 tablespoons unsalted butter, softened
1 medium shallot, minced (1/4 cup)
2 tablespoons minced fresh rosemary
3 cloves garlic, minced, plus 1 clove grated, divided
1 cup nonfat plain Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon lemon juice

Description

Preheat oven to 400 degrees F.
Season roast with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet (see Tip) over medium-high heat. Add the roast and cook, turning every few minutes, until browned on all sides, about 10 minutes. Remove from heat.
Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.
Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.