Join our community of Solution Seekers!

Peppered Roast Beef With Horseradish Sauce

Peppered Roast Beef With Horseradish Sauce
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.
  2. Place the beef in a large roasting pan and season with the crushed peppercorns and 1½ teaspoons salt, pressing gently to help the peppercorns adhere.
  3. Roast the beef to the desired doneness, 85 to 95 minutes for medium-rare (internal temperature registers 130° F*). Transfer to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
  4. Meanwhile, in a small bowl, combine the sour cream, horseradish, and ½ teaspoon each salt and black pepper. Serve with the beef.
  5. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.
By December, 2010

Nutritional Information

  • Per Serving
  • Calories 395
  • Fat 21g
  • Sat Fat 10g
  • Cholesterol 149mg
  • Sodium 610mg
  • Protein 45g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 0g
  • Iron 5mg
  • Calcium 37mg
What does this mean? See Nutrition 101 .

Quick Tip

Pepper grinder
A multicolored blend of peppercorns offers a nuanced variety of flavors, ranging from mild and slightly sweet to sharp and hot. Crushed black peppercorns alone will also work in this recipe.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.