We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roast Beef
with Horseradish Sour Cream & Heirloom Carrots
-
Servings2
-
NutritionEst. 565 calories
Nothing says ‘comfort food’ like roast beef and horseradish. To modernize this classic you’ll be serving it with a side of heirloom carrots and a zesty, slightly peppery green called mizuna. We’re keeping the beautiful simplicity of the beef, roasting it with a just hint of thyme and finishing it with a dollop of horseradish sour cream. This recipe has the perfect balance of tradition and innovation.
fresh
ingredients
Title
-
1 bunch Baby Heirloom Carrots
-
3 oz Mizuna
-
1 bunch Thyme
-
1 Eye Round Beef Roast, Tied
-
1 Lemon
-
1 Shallot
-
¼ cup Sour Cream
-
1 Tbsp Prepared Horseradish
tried-and-true
kitchen tools
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Pick the thyme leaves off the stem. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot, then place in a small bowl with the juice of 2 lemon wedges.
2
Start roasting the beef:
Place the beef on a lightly oiled sheet pan or baking dish. Drizzle with olive oil and season with salt and pepper on all sides. Roast the beef in the oven for about 8 to 10 minutes. Remove from oven.
3
Add the carrots:
To the sheet pan with the beef, add the carrots. Drizzle the carrots with olive oil and season with salt and pepper. Return the beef and carrots to the oven and roast for 18 to 20 minutes longer, or until the carrots are browned and the beef reaches your desired doneness. (An instant-read thermometer should register 130°F for medium.) Remove from the oven and top the roasted beef and carrots with the thyme, the juice of the remaining lemon wedges and a little olive oil. Transfer the beef to a cutting board or plate and rest for at least 5 minutes, covering loosely with aluminum foil to keep warm.
4
Make the horseradish sour cream:
While the beef and carrots roast, in a small bowl, combine the sour cream and horseradish; stir until well-combined and season with salt and pepper to taste.
5
Make the salad:
While the beef and carrots roast, make the dressing. To the shallot-lemon juice mixture, slowly whisk in 2 tablespoons of olive oil until well-combined; season with salt and pepper to taste. Just before serving, toss the mizuna with enough of the dressing to coat the greens (you may have extra dressing.)
6
Slice the beef and plate your dish:
After the meat has rested for at least 5 minutes, carefully cut off and remove the string. Find the lines of muscle in the roast, or the grain, then thinly slice the beef against (perpendicular to) the grain. Divide the roast beef slices between 2 plates and top with a dollop of the horseradish sour cream. Serve with the mizuna salad and roasted carrots. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!
Get This Recipe Delivered