Simple Roast Beef and Horseradish Dill Mushroom Sauce

March 4, 2020

I’m channeling all the SPRING flavors I can. We have some trees with buds on them, lots of bulbs are ready to flower and the robins are having so much fun in our yard….so it’s about that time for some fresh spring flavors.

And it’s basically Easter – so let’s start cooking some Spring meals. 

For me, that means DILL – like a lot of it. I love adding it to pan sauces – it adds some much freshness and life to the dish. 

It can simply be used as a garnish – I love using the flowers too. Add it into salad dressing, mix it into salad greens…so many choices.

AND don’t forget the main attraction, this Roast Beef! It is seriously SO simple. 
 
A quick browning in the pan and the oven does the rest. The mushroom sauce is straight forward and can be made ahead of time. 
 
Find a small grass fed (high quality) roast beef – around 2.5 lbs which is the perfect size for 4 people. It cooks quickly, tastes better than a huge one and is so cute covered in the mushroom sauce. 

Trust me – this is a good one! Let’s make it!

Use this quick mushroom sauce in other recipes.

Mixing together butter, onions and a milk (I used unsweetened coconut milk) over heat, creates a wonderful sauce.

Add in mushrooms, horseradish and herbs to turn it into the perfect sauce for this roast beef.

Use it as a base – change it up with different vegetables – leeks, caramelized onions, broccoli, cauliflower and even tomaotes.

Add in cheese to take it over the top. Slather over a baked potato, roasted vegetables and pasta.

This sauce is great over green beans – for a twist on the classic green bean casserole. It’s dairy and gluten free – and still delicious.

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Simple Roast Beef & Horseradish Dill Mushroom Sauce with Whole Roasted Garlic

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 55 minutes
Yield: 4 1x
Diet: Gluten Free

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Description

Tender roast beef with a creamy mushroom sauce with hints of horseradish.

Ingredients

Scale

1 2.5 lb Beef Sirloin Tip Roast (I used one from Five Marys Farm)
1 tablespoon coarse sea salt
1 teaspoon fresh black pepper
1 tablespoon coconut oil (or cooking oil of your liking)
2 tablespoons Dijon mustard
* Optional – 1 whole garlic bulb, top trimmed off by 1/4-1/2 inch

Horseradish Dill Mushroom Sauce

1 tablespoon butter
2+ cups of mushrooms (I used a blend of crimini and baby bella)
1/2 yellow onion, sliced
2 garlic cloves, chopped
1/2 teaspoon each salt and pepper
2 cups full fat coconut milk
2 heaping tablespoons prepared horseradish (more if you are feeling like it)
2 heaping tablespoons fresh dill, chopped
2 heaping tablespoons fresh parsley, chopped

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Instructions

Preheat oven to 400F.
Using a heavy duty pan, like a cast iron – heat over high heat with the cooking oil in it.
Sprinkle the salt and pepper over the entry roast beef. Once the pan is smoking hot, add the roast beef and sear on the first side for 4 minutes or until it is very brown. Turn to rotate until all 4 sides are brown.
Turn the heat off. With a spoon or knife, apply the mustard to the top of the roast beef along with the sides – not the bottom. Add the whole garlic clove to the side of the pan.
Put the roast beef in the oven. Cook for 35 minutes. We like our roast beef medium rare – it will continue to cook after you take it out of the oven. Cover with foil, until ready to serve.
When ready to serve, slice about 1/4 -1/2 inch pieces – cover with warm mushroom sauce. If you roasted the garlic – add a few cloves to your plate.
In a small to medium saucepan, heat the butter over high heat. Add the mushrooms, onions, garlic, salt and pepper. Cook until the mushrooms are fully cooked, browned and half their original size.
Turn the heat off and add the coconut milk and horseradish. Stir to combine. Simmer on low to reheat when time to serve and garnish with fresh dill and parsley.