Horseradish

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

INGREDIENTS
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion

STEPS

Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
Sprinkle with the sugar, thyme, celery seed, and garlic.
Add the bay leaf and soy sauce to the crock-pot.
Cook for 4–5 hours on high of 7–8 hours on low.
Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
Add the prepared meat back to the crock-pot and keep on low heat.
Preheat oven to 375º.
Cut your dinner rolls in half and lay the bottoms on a baking sheet.
Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
Place the lids on the sandwiches.
Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
Brush the butter mixture evenly over the tops of the sandwiches.
Cover the baking sheet with foil and bake for 10 minutes.
Remove foil and bake for an additional 10 minutes.
Chow down!

Recipe adapted from Heather Likes Food.

When it comes to Christmas dinner this girl loves her beef. Every year we either cook prime rib or beef tenderloin. This recipe calls for beef tenderloin but feel free to try the seasoning and sauce recipe with prime rib. Both turn out fantastic! I prepare this recipe every year and it has never disappointed. The roasted garlic horseradish sauce is spectacular! For lunch the next day spread some of the sauce on a roll with leftover meat and there will be fireworks in your mouth. Oh how I can’t wait for Christmas dinner and the leftovers that come with!

Note: I recommend making the sauce the night before so that it has time to chill and thicken. This large of a tenderloin will serve 12–16 people. Plan on 1/3–1/2 lb per person. Feel free to half the rub recipe and use a 3 lb tenderloin but be sure to adjust the cooking times. The temperature is really what you need to pay attention to.

ROASTED GARLIC HORSERADISH CREAM SAUCE INGREDIENTS
1 large head of garlic, left intact
1 1/2 tbsp olive oil
1 tsp salt
2 c heavy cream
1/4 c drained bottled horseradish
1/8 tsp white pepper

STEPS

Put oven rack in middle position and preheat oven to 400°.
Cut off and discard top fourth of garlic head and place on a large sheet of foil.
Drizzle exposed garlic with oil and sprinkle with 1/2 tsp salt.
Wrap the seasoned garlic head tightly in foil.
Roast garlic until tender, about 1 hour, then open foil and allow to cool.
While garlic is cooling, simmer the cream in a heavy saucepan, stirring occasionally, until reduced to about 3/4 c, about 20–25 minutes, then transfer to a bowl.
Squeeze the garlic cloves into a small bowl, discarding skins, and mash together with horseradish, pepper, and the remaining 1/2 tsp of salt.
Stir the garlic mixture into the cream.
Chill until ready to use.

BEEF TENDERLOIN INGREDIENTS
1 (6 lb) beef tenderloin roast, tied
1 c cracked black pepper
4 tsp granulated beef bouillon
4 tsp salt
1 1/2 tsp cornstarch
1 1/2 tsp dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp paprika
2 tbsp olive oil

STEPS

Preheat oven to 475°.
Pat tenderloin dry.
Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl.
Rub oil over tenderloin, and then cover with seasoning mixture, rubbing it into meat.
Put tenderloin on a rack in the roasting pan and roast for 15 minutes.
Reduce the oven temperature to 425° and cook until thermometer inserted into the center of the meat registers 130° for medium rare, probably 50–60 minutes.
Let beef stand on rack in pan for 10 minutes before carving.
Cut beef into 1/4-inch thick slices and serve with the roasted garlic horseradish cream sauce.