A few weeks back I asked for a little bit of help from my readers. I was stuck. It felt like I had ‘cooker’s block’ (now that I think of it, it was probably just because I felt like enjoying the end of summer instead of spending my time in the kitchen). I needed inspiration for my son’s baptism, and it wouldn’t come. Thanks to the help of a few of you, I regained my inspiration and it hasn’t left me since. I owe you a sincere thank you!
One of the ideas I received was to make a cold roast beef. Seriously, roast beef? That is so 1950!!! (no offence to the ones who had the inspiration) Still, the idea was suggested to me not once, but twice. That’s when I seriously started thinking about it and tried to see it in a modern way. After all, it was going to be easy to make and I knew everyone invited was a carnivore. So I plunged and gave it a try. I love going out of my comfort zone. And it paid of, no doubt about it. The beef was such a success we hardly had any leftovers!
I have a secret to tell you… but don’t tell anyone. I bought my roast at Costco. No fancy butcher, just the good old meat counter at Costco. If you go on a Thursday, they receive all their weekend meats (which means the better parts). I got the best cut, the boneless prime roast. Much cheaper than at a regular butcher shop, no one noticed the difference. It melted in our mouths and was totally satisfying. Now I told you this was a secret. Do the same if you like, just don’t tell anyone about our little secret!
PRIME ROAST BEEF WITH HORSERADISH AND ROASTED GARLIC MAYO
Makes about 8 servings
1 prime rib roast beef (about 1 kg should do for about 8 people for dinner)
2 tbsp Dijon mustard
5 fresh rosemary sprigs, chopped
3 fresh thyme sprigs, chopped
8 garlic cloves
Salt & pepper
Horseradish and roasted garlic mayo
½ tbsp Dijon mustard
the juice of ½ lemon
½ tbsp red wine vinegar
1 cups vegetable oil
Salt & pepper
1 tbsp commercial horseradish
1 tbsp olive oil
2 garlic cloves
Preheat your oven at 325˚F.
In a small bowl, blend well the Dijon mustard, rosemary and thyme.
Cut the garlic in long pieces. Make some small incisions in the meat and stuff a piece of garlic inside. Do so around the entire roast. Once you’re done, put some salt and pepper on the meat. Take the mustard mixture and spread it all over the meat. Place the roast in an oven plate and cook for about 45 minutes.
Take the meat out and cover with aluminum foil for about 10-15 minutes to let the meat relax. If you want to eat your roast hot, serve it at this moment. If not, let the meat cool at room temperature (uncovered) and keep in the fridge. Cut it just before serving.
To roast you garlic, preheat your oven at 400˚F. Cut the head of the garlic cloves and sprinkle with the olive oil. Add salt and pepper. Wrap in aluminum foil and cook in the oven for about 30-40 minutes. Let cool and mash it.
In a blender or a culinary robot, mix the egg, mustard, lemon juice and vinegar. Without stopping the machine, very slowly add the oil. The mayo will start to thicken as you add the oil.
When your mayo is done, add the horseradish and the roasted garlic. Add salt & pepper to taste. Serve with the cold roast beef.
Note: You can keep the mayo for up to 5 days in the fridge so you can prepare it in advance.