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Grilled Roast Beef with Horseradish Cream Sauce

A roast beef has been on my grilling to-do list forever, but sticker shock for rib roast or full tenderloin (my preferred cuts) has really been a setback—a special occasion price for a time that just never seemed to come. Instead of waiting it out, it was time to take a more frugal approach with beef eye round.

A good sear followed by an indirect cook is really all you need to make excellent roast beef out of the finer cuts, but for an already tougher piece of meat like the one I bought, Cook's Illustrated says to place the roast in an aluminum pan after the sear to shield it from excess heat, allowing it to cook more evenly, at a lower temperature.

This did the trick, transforming it into a tender roast beef. The meat was done to a nice medium, stayed juicy when sliced, and had an excellent herb crust, but for all that was right, it was still missing the beefy robustness a cut like a rib roast would deliver. That's where the horseradish cream sauce came in.

I won't truly be satisfied until my grill plays host to a beautiful tenderloin, but this will do for now.

Adapted from Cook's Illustrated

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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