It's perfect for anything from Sunday roast to holiday meals!
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How to Sous Vide Beef Eye of Round Steak - Amazing Food Made Easy But it's actually a really cheap cut for a big roast, I end up with five pounds at my local BJ's (a bulk store like Costco) for about $13. For best results, place your seasoned steak in a bag with no added fats. In most cases, the difference is imperceptible. Sous vide is the only way to go on this particular cut! In either case, only the exterior of the steak will be seasoned, so it's always a good idea to serve your steak with coarse sea salt, such as Maldon, for sprinkling at the table as your guests slice.
cors.archive.org Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions. For steaks an inch to two inches thick, when you're ready to cook, allow an extra hour for the steak to fully thaw in the hot-water bath before you begin timing it for doneness. Since we know that collagen starts to break down in the 130F range, we can utilize sous vide over a longer period of time to break down collagen while keeping eye of round roast medium-medium rare. 1. The sous vide eye of round is melt-in-your-mouth tender, and it can rival prime ribs or filet mignon! Very flavorful and incredibly tender. Overview of Sous Vide For an overview of sous vide and the equipment you need be sure [], This recipe uses sous vide to make a tender eye of round roast, San Diego Gardening: Fear Growing Carolina Reaper Hot Peppers, Cole Cooks: Sous Vide Ribeye Steak Recipe - Fun Diego Family, https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide. I mean, just look at this baby here: That was cooked using a combination of a ripping-hot cast iron skillet and a propane torch.
Sous Vide Eye of Round Roast - Discovery Cooking Is this cut too thick for safe cooking? 7lb pork shoulder to be cooked For more info on selecting a good steak, check out my guide here. Heat a sous vide water bath to 132F degrees. Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Meanwhile, spices rubbed on the surface of the meat have a tendency to get rinsed off by any juices that are being expressed. I am cooking a cuban "boliche" with eye of round for a dinner party. It is an easy, foolproof method for never overcooking or under cooking meat. I happen to like this flavor (and it's typical of a steakhouse experience). How long to Sous vide a 3 1/2 lbs . Thank you. Sous vide precision cooking offers unparalleled control over your steak, letting you very precisely cook the steak to the level of doneness that you prefer. This is a tough cut, but as you get closer to that 24 hour mark, it cuts like butter. Directions. If desired, add a tablespoon of butter. I think I will serve this next year instead. Q: Can I chill and reheat my steak after cooking it sous vide if I haven't opened the bag? Set up the sous vide bath with about 8 quarts of water with the sous vide circulator set to 130F. Place in the Sous Vide (I set my temperature at 136 degrees F) and allow it to cook for 26-30 hours. Check to see whether the center has been properly cooked before you take it out. I thought using fresh garlic in sous vide was potentially dangerous! Sure can! Sous Vide is a method of cooking meat in a water bath at an exact temperature. Make the sauce by mixing together the remaining ingredients in a bowl. We will be cooking our roast at 131 degrees F, the lowest safe temperature to have for long periods of time. Besides, a steak cooked with a skillet-and-torch combo comes out with a better crust in the end. great kristensraw.com. Here are a few of the most immediate: Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods. But this year, for Easter I am gladly setting this gorgeous, juicy eye of round roast on the center of my table. Leave the bag in the sous vide warm water bath, cover with aluminum foil, and cook for 16 hours. Yes! If properly sealed, the steak should sink.
Cole Cooks: Sous Vide Eye of Round Roast - Fun Diego Family It's true that given a high enough temperature (130F or higher) and a long enough time period (several hours), the contents of a sealed sous vide bag should be close to sterile, which means that rapid chilling via an ice bath followed by rapid reheating should pose no health risks, though I still strongly recommend against it whenever avoidable. Once your roast is seared, you can serve immediately because it doesn't need to rest! The rest we refrigerate. This is part of several meats we get in bulk from our local Costco Business Center. The cook time is more so to break down proteins, so the longer it cooks the more tender the eye of round roast will be, since its so tough of a cut.
Eye of round steaks : sousvide - reddit.com The second time I did only kosher salt, pepper and garlic powder. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
Perfect Oven-Roasted Eye of Round Roast - Girl Carnivore Very Rare to Rare: 120F (49C) to 128F (53C). Bought a Sous vide immersion unit from amazon on Tuesday, it arrived on Thursday. If you've got a high-output torch, now is the time to break it out to add some steakhouse-quality char. Lightly season the chuck roast with salt and pepper (or seasoning of your choice).
Eye of Round Roast What it is, Where it Comes From, How to Cook it Step 4: Preheat a pan over high heat. Hope this helps. If you don't know what an eye of round roast is, it's an inexpensive cut of very lean meat from the 'round' area of the cow, the hind legs. Leave a comment and a star rating in the recipe card and be sure to tag any photos with #SWEETTEAANDTHYME. Fun Diego Family is a participant in affiliated marketing programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, The Italian Beef sandwich is Chicagos answer to the Philadelphia cheesesteak. To tenderize this tough cut of meat, traditionally one of the best ways is to beat it with a hammer. beef eye of round roast yellow mustard Extra-virgin olive oil 1 1/2 tablespoons black pepper 1 1/2 tablespoons sea salt 3 cloves garlic, chopped Directions: 1. 27C We're foryow The Adver CASH FOR SICK KIDS an = 7 Taz La hi zi Zs ~ t : ' z a 7 5 | ts | i: . 16,18, 20, 24 hrs at 135 degrees. Its perfect at 131 but do you think I could do 128 and it would be safe? Place in Sous Vide bath at 130 for rare, 135 for medium rare or 140 for medium. Sides to Pair with Sous Vide Eye of Round. (A cool recipe) Remove your prepared roast from the fridge and allow it to come up to room temperature at least 1 hour for anything that weighs upwards of 3 lb. However, German restaurants are scarce in San Diego. You can use paper towels or dish cloths, both work well. p.parentNode.insertBefore(s,p); (function(d, sc, u) { Resting is needed because the insides need to relax from high heat, but since sous vide is low heat, you can slice this baby right up after searing! Delish.
Sous Vide Round Roast - Baker Becky A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015. First time making gravy without a recipe too. The roast turned out perfect! This resting period is to allow time for the temperature gradient within the steak to even out. The most simple way of preparing eye of round roast is to: Bring your sous vide setup up to the proper temperature (see chart below). Chemical reactions are slowly taking place. Continue to cook, rotating the steak along this edge, until all of the edges are browned, about another 45 seconds total. We love this technique because it allows you to perfectly cook meat. The first roast beef po' boy I've ever hadthe first po' boy period , in factwas just a couple weeks ago during the last leg of a two-weekend* whirlwind tour of Southern Louisiana and New Orleans. I like sous-viding at thelowest temperature safely possible because I feel that this cut is best enjoyed medium-rare, but use my temperature guide to cook it to the doneness that you like to eat. Remove the bag from the water bath, and the eye of round roast from the bag. We got talking, Read More San Diego Gardening: Fear Growing Carolina Reaper Hot PeppersContinue, Rouladen is a popular German dish. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129F (54C) to 135F (57C). Should I reheat in the sous vide? Repeat the torching process with each flip. Preheat a cast iron skillet to medium-high heat (my stove goes 1-9, I go about an 8) with the high smoke point oil. It is hard to, Read More Cole Cooks: Big Green Egg Tri-Tip BBQContinue. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite. So here is how I made my [], Giardiniera is a condiment I was introduced to fairly late in live. . Youll also need a Sous Vide Machine (my favorite brand is Anova), large pot, zip-loc bag (or a vacuum-sealer), skillet for this recipe. Fallen in love with the convenience and superior results of sous vide cooking? MSN. Vacuum seal the bag using the water displacement technique.
Sous Vide Chuck Roast - Went Here 8 This Tasty. beef cuts like chuck amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; Make sure it's extremely dry because water will ruin your sear. I suggest using either an Iwatani trigger head on a butane canister (the inexpensive option) or a Searzall attachment rigged to a Bernzomatic trigger-start torch head on a propane cylinder. 'Co J Should I slice it ahead of freezing or freeze it whole? Sear for about 2 minutes per side, just to caramelize the outside. Required fields are marked *. Keep the roast beef in an airtight container in the fridge for 3-4 days. Read More Cole Cooks: Sous Vide Teriyaki ChickenContinue, Tri-tip is Californias contribution to the BBQ world. Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. Taste of Home. Vacuum seal the bag using the water displacement technique. My roast is only 1 lbs. })(document, 'script', '//aff.bstatic.com/static/affiliate_base/js/flexiproduct.js'); (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='BIRTHDAY';ftypes[5]='birthday';}(jQuery));var $mcj = jQuery.noConflict(true); Stay in Sunny San Diego with these vacation rentals from Vrbo! I put a bourbon rub on the roast and vacuum sealed it and set it up for 20 hours at 131 degrees and it turned out wonderful. WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG#SWEETTEAANDTHYMEONINSTAGRAM! Place the chuck roast in a vacuum seal bag and remove all the air. I will always use this recipe for Eye of Round Roast from now on. Step by step instructions. This is the BEST. Let sit in bath for 30 hours. Go To Recipe This is an easy to prepare chicken dish. Sear for about 2 minutes per side, just to caramelize the outside. Save drippings in bag for optional pan sauce (below). The most simple way of preparing eye of round roast is to: 30 Hour Sous Vide Eye Of Round Roast Sous Vide Steak. On my last visit I ran into the owner of one of my favorite Mexican restaurants. Learn how your comment data is processed. roast, London
Top 49 Best Things To Cook In Sous Vide Recipes Living in San Diego we have become experts over the years in preparing tri-tip. Ive been itching to find a cheap cut of beef and do this. amzn_assoc_ad_type = "smart"; Thank you for supporting Sweet Tea and Thyme! Sous vide steaks can be served immediately after searing. That's a great question Mark! Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30-90 minutes at room temperature. I started the time over by choosing 6 hours. As an Amazon Associate I earn from qualifying purchases. Once you start cooking it, it's a straight, nonstop shot until the finish line. This method takes roughly three hours. The roast beef will keep for 3-4 months in the freezer. Generously season all sides of your roast with salt, pepper, garlic, and onion powder. It used to be a highfalutin technique only top chefs and those in culinary school used for perfectly cooked proteins: Expensive machines and techy-scientific stuff that no home cook would come near with a ten-foot pole. Good Housekeeping. None!
Sous Vide Recipes by J. Kenji Lpez-Alt - Anova Culinary Well + Good. REMEMBER TO SUBSCRIBE TOSWEET TEA & THYMES NEWSLETTERFOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
Eye of Round Roast (with Gravy) | Kitchn Roasting Beef By Method We perfected our prime rib, reverse-seared steak, and other roasted beef recipes so your best cuts of beef will live up to their promise. Q: What are the downsides to cooking steak sous vide versus using a more traditional method? Rump roast, Round Steak Tender Steak Medium-Rare: 131F for 2 to 3 Days (55.0C) Medium: 140F for 2 to 3 Days (60.0C) Braise-Like
How to Eat a Real New Orleans Roast Beef Po' Boy Without Buying a Plan The thickness of a steak is not just about portion control. If you have the leftover eye of round roast, you can cut them into thin slices or strips, and use them to make French dip steak sandwiches or steak salad. The past few months I have been learning how to cook the recipes I love. Thank you!!! I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about one and a half minutes total. Question? It's true that the crust will not be as thick as on a traditionally cooked steak. I will prep thirds, one to start tonight for Saturday dinner and two for the freezer, I love that I can go directly from freezer to sous vide. Time: Sous vide roast beef can take anywhere between 12 hours and 48 hours to be completely cooked, depending on the style you want your finished meal to be. Not only that, because sous vide is such a gentle cooking process, you'll be able to achieve steaks that are more evenly cooked from edge to edge than what you'll find in even the best steakhouses in the world. I like it a bit more rare. Since both sides must be cooked together, it's better to select a temperature and time based on the side you like to eat better. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent. Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side. Place the roast in a gallon zip lock bag, press out the air and seal.
Sous Vide Roast Beef | Umami While it's possible to get reasonable browning with a torch by holding it at a distance great enough to minimize this effect, and by making multiple slow passes across the surface of a steak, I find the hassle and time it takes so much more of a headache than simply cooking a steak in a hot skillet, with the torch as an added heat source. My eye of round roast was 6lbs.
Sous Vide Recipes - Serious Eats Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. I quickly found that giardiniera comes in many different types. Place the seasoned roast in a zip-top bag. eye of round roast for the perfect medium doneness? I find that a standard butane gas canister with a high-intensity torch head, like the Iwatani Torch, does a more than adequate job. The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I've tried the 24-hour version several times and it's great but my personal preference is 48-hours at 130 - 132 degrees. It comes from the round primal, located at the rear of the cow. FOLLOW SWEET TEA AND THYME ONFACEBOOK|INSTAGRAM|PINTERESTFOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. Timings are all given for steaks one and a half to two inches thick. Here, I've collected juices expelled by three nearly identical steaks cooked to different temperatures: The one cooked to 160F (well-done) lost more than 10 times as much juice as the 120F rare steak. Steaks cooked under 130F should not be cooked longer than two and a half hours at a time, for food-safety reasons. Preheat the Sous Vide Precision Cooker to 136 degrees Fahrenheit (58 degrees Celsius).
30 Hour Sous Vide Eye of Round Roast - Page 2 - Pratesi Living It is a beef rollup filled with pickles, bacon and mustard. I had already removed it at 24 hours. As an Amazon Associate and member of other affiliate programs, I earn a small commission for my referral at no extra cost to you.
Never-Fail Eye of Round Roast - Crumb: A Food Blog I never comment on websites, but this was absolutely amazing! The sous-vide method does all the work in imparting great flavor. In addition, it produces the meat with an even doneness edge to edge. A medium-rare steak should be 130F from the very center to the outer edge, with only the outer surfaces hotter after searing. Sous vide precision cooking is a great method for cooking any type of steak, whether it's a tender cut, like the tenderloin, strip, ribeye, or porterhouse, or a butcher's cut, like the hanger, flap, or skirt. Keep your precision cooker busy with recipes for sous vide steak, seafood, and more. Temperature can have a major impact on the juiciness and texture of a steak. As this article says it is not dangerous as long as it cooks above 122 or so https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/is-it-safe-to-use-raw-garlic-in-sous-vide
s.async = true; These temperatures are not hot enough to destroy dangerous bacteria. Do not allow the steak to become engulfed in flames. amzn_assoc_marketplace = "amazon"; A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Every single way I tried gave me too-chewy slices that would never be pink from edge to edge and never had great flavor. You can see that while it has a thin fat cap, it doesn't have a lot of fat and fatty connective tissue marbled into the meat. Review Black Decker slow cooker with sous vide function. I have been loving my sous vide machine and using it for a ton of different recipes. If you dont have a vacuum sealer just put it into a large freezer bag and squeeze out as much air as possible. The sous vide method will keep your roast beef at the perfect temperature, no matter how long you cook it. Sopapillas are a form of fried bread that goes great with New Mexican dishes. Country Living. Cooking steak sous vide is a two-phase process. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process. Take a look at these slices of steak I've cut off and torn: As you can see, the steak cooked for just one hour stretches and pulls when you tear it. chopsaw I am in love with this way of cooking and want to cook all my meat this way! So instead of giving up, I decided to get a little technical about it. Roasted and Reverse Seared Prime Rib Recipe Sheet-Pan Skirt Steak Fajitas Recipe Reverse-Seared Steak Recipe Slow-Roasted Beef Tenderloin Recipe The Ultimate Beef Wellington Recipe 1. Oh my goodness I had never heard anything about Sous vide until I read your recipe for the eye of round roast. technique where the food is vacuum-sealed in a bag, and then cooked for a long Their test and texture rival that of Las Vegas $45 buffet prime rib! Vitello tonnato (veal with tuna sauce) is a northern Italian classic, but it can be hard to convince the uninitiated that it's even a good idea. (-) Information is not currently available for this nutrient. But remember this: It's better to cook one large steak for every two people than to cook two smaller steaks. Remove meat from bag, and heat a cast iron pan on medium-high with 1 tablespoon oil. Is 24 hrs @ 135 enough, or should I plan for more time? I like my tenderloin in the very-rare-to-rare range, between 120F (49C) and 128F (53C), for optimal tenderness and moistness. This pressurized environment opens the door to a handful of alternative cooking techniques. Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. Then seal the rest of the bag. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
30 Hour Sous Vide Eye of Round Roast - Pratesi Living My dad helped me develop this recipe for sous vide teriyaki chicken. What this means is that any unevenness in the surface of your steak gets amplified; areas that are slightly elevated will singe before areas that are lower will even begin to brown properly. When it comes to tough cuts like eye of round, the time matters for the texture rather than temperature. Cook according to the timing charts above.
Tender Eye of Round Roast - Allrecipes Sliced it very very thin for the sandwiches, and it should make it to Saturday. If you did not add butter in step three, add butter to the skillet about 30 seconds before the steak is done for added richness. How to Cook Eye of the Round Roast in Sous Vide (Gluten . I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. Please let me know how it went. Yes maam just like all the other comments, mine came out perfect! oil for searing. Season your eye of round roast generously with the seasoning. 1 (3 pound) beef eye of round roast 1 teaspoons Worcestershire sauce, or more as needed 2 tablespoons avocado oil, or more as needed Directions Mix together salt, garlic granules, onion powder, and pepper in a small bowl. As this particular cut is very lean, dont cook it past medium doneness, as it will become tough and chewy. With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. Eye Of Round Roast (2) Gary Boucher .
How to Sous Vide Beef - Amazing Food Made Easy My family likes a little more done so I did 134 with 2 three pound roasts for 18 hours.
How to Make Tender Eye of Round Roast Beef - Home | Sweet Tea & Thyme Our preferred method is to cook tri-tip on the Big Green Egg using a form of reverse sear. The bag goes in temperature-controlled water to avoid cooking it too fast and drying it out. Seal the bag and place it in the water bath for some time. Sous videstyle precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there's a trade-off. Personally, I like to optimize cooking time and temperature for the strip. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. Before trimming it. The timing, temperature, and technique for that recipe would have to be developed specifically for it since its a stuffed roast dish thats vastly different from this one. Eye of round is a.
Top 44 Pork Chop Adobo Recipe Recipes Slice the beef into 1/2 inch slices. can generally be cooked at temperatures in the medium-rare - medium range of the chart for many hours and up to three days. So long as you're cooking at above 130F, there are no real health risks associated with prolonged sous vide cooking. Turn on and set to 130 F. Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! Set aside at room temperature for 1 hour. The stovetop is a great way to add a nice, well-browned crust to your meat. The Every Girl. Eye of round is considered a cheap cut of meat that is hard to make into a decent meal. Deep-frying a steak cooked sous vide can be a lot of fun, and it's true that you'll get a very quick, evenly browned crust on your meat, but there are a few downsides. 3. I love seeing you make my recipes and hearing how they went for you! Sous vide, 130-135, ladies choice, minimum 4 hours. Fill a zip-top bag halfway with the seasoned roast. Where to buy eye of round roast? Place the bag in the sous vide warm water bath, cover with aluminum foil and cook for 16 hours. Sear. 4. I am lost in the forest and cant see the trees. No need to fuss over a thermometer or worry about if the inner temperature will change. Not needed when you sous vide. Q: What happens if I leave a steak cooking sous vide for longer than the maximum time recommendations? I also find that my trusty culinary torch works wonders at touching up any spots that didn't get a great sear. Immediately after flipping the steak, start torching the first side, working in slow, even strokes back and forth across its entire surface, until it's pale brown with a few darker, singed spots. Sous-Vide is not a fast cooking method, it's even lower and slower than your slow cooker. time to a precise temperature in a warm water bath. r . Standard propane torches with trigger-start ignition heads have trouble staying lit when inverted. Amount is based on available nutrient data. Thank you.
Eye of Round Roast Beef - No Spoon Necessary Thank you! Sous vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you and your guests are. Chuck roast at 135 for 24. The sous vide bag? After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Cut it into portions. A minute too long will mean overcooked meat.
Sous Vide Chuck Roast - Sous Vide Ways I cooked a 4 pound roast at 131 degrees for 20 hours. Vacuum seal the bag using the water displacement technique: Simply seal all but one corner of the bag.
Grilled Roast Beef With Horseradish Cream Sauce Recipe - Serious Eats