Special Events And Catering Recipe

Prepare roast

Remove the roast from the refrigerator 1 hour before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Make herb rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, minced rosemary, minced thyme and 4 tbs olive oil to make a paste.

Rub and sear

Rub the herb paste all over the roast, pressing to adhere. Heat a heavy ovenproof skillet or roasting pan over high heat. Sear the roast 2–3 minutes per side until browned on all sides to develop color.

Roast to temperature

Preheat oven to 325°F (160°C). Place seared roast on a rack set in a shallow roasting pan. Insert a probe thermometer into the thickest part. Roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium — about 18–22 minutes per pound depending on oven and roast shape. For a 6 lb roast expect roughly 1 hour 50 minutes to 2 hours for medium-rare; check early. Tent loosely with foil and rest 20–30 minutes; carryover will raise temp ~5–10°F.

Deglaze pan

After removing the roast to rest, carefully pour off excess fat from the roasting pan leaving browned bits. Place the roasting pan over medium heat on the stovetop (or transfer browned bits to a sauté pan). Add 3 tbs butter; when melted add the diced shallots and sauté 2–3 minutes until softened.

Add aromatics

Add the minced garlic and sauté 30–45 seconds until fragrant, then stir in the tomato paste and cook 1 minute.

Deglaze and reduce

Pour in the red wine and use a wooden spoon to scrape up browned bits from the pan. Simmer briskly until the wine reduces by about half (8–12 minutes).

Finish sauce

Add beef stock, thyme sprigs and bay leaf. Simmer until sauce is reduced and slightly thickened, about 12–18 minutes. Remove thyme sprigs and bay leaf. Whisk in remaining 1–2 tbs butter off heat for shine and mouthfeel. Taste and season with salt and black pepper. Keep warm; if making ahead cool and refrigerate, then gently reheat before serving.

Prepare vegetables

Preheat oven to 425°F (220°C). On two large rimmed baking sheets toss potatoes, carrots and brussels sprouts with 1/2 cup olive oil, 2 tbs kosher salt, 2 tbs freshly ground black pepper and 2 tbs fresh thyme leaves until evenly coated. Spread in a single layer to avoid steaming.

Roast

Roast vegetables 25–35 minutes, turning once halfway through, until potatoes are tender and vegetables are caramelized at edges. For even cooking rotate pans if using multiple sheets. Remove from oven and toss briefly. Keep warm until service.

Mix

In a bowl whisk together prepared horseradish, sour cream, mayonnaise, lemon juice, chopped chives, 1/2 tsp salt and 1/4 tsp black pepper until smooth and homogenous.

Chill

Cover and refrigerate at least 1 hour (preferably 4 hours) to allow flavors to meld. Taste before serving and adjust seasoning or horseradish heat to preference. Bring to cool room temperature for 15 minutes before service.

Carve and plate

Slice the rested roast across the grain into 1/4–1/2 inch slices. Arrange slices on warmed platters with roasted vegetables alongside.

Sauce and finish

Spoon warm red wine jus into a serving boat or drizzle lightly over slices. Serve horseradish cream on the side. Garnish with chopped parsley and lemon wedges for brightness.