Roast Beef and Horseradish Salad
Tender slices of seared beef roast serve alongside crisp watercress and radishes tossed in a creamy horseradish dressing.
Ingredients
- 1.5 lbs beef tenderloin roast, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper, cracked
- 4 cups watercress, washed
- 1 cup radishes, thinly sliced
- 6 tbsp creme fraiche
- 2 tbsp prepared horseradish
- 1 tbsp lemon juice
Instructions
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1
Preheat oven to 400F. Rub 1.5 lbs trimmed beef tenderloin roast with 2 tbsp olive oil, 1 tsp salt, and 1 tsp cracked black pepper.
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2
Roast the beef in the oven for 15 to 20 minutes until an internal temperature check reaches 130F for medium-rare, then let it rest for 10 minutes before slicing thin.
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3
Whisk together 6 tbsp creme fraiche, 2 tbsp prepared horseradish, and 1 tbsp lemon juice in a bowl to make the dressing.
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4
Toss 4 cups washed watercress and 1 cup thinly sliced radishes with half of the dressing and arrange on plates.
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5
Top salad with sliced beef and drizzle with the remaining dressing.