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Peppered Roast Beef With Horseradish Sauce

Peppered Roast Beef With Horseradish Sauce
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  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.

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