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.
Heat oil in a large ovenproof skillet (see Tip) over medium-high heat.
Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast.
Transfer the pan to the oven.
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.
To make ahead: Season roast with salt and pepper; refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
