Roasted Beef with Horseradish Potatoes

Ingredients
1 2-1/2- to 3-pound boneless beef rib eye roast
1/3 cup prepared horseradish
2 tablespoons olive oil
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
2 pounds tiny new potatoes
2 cups packaged, peeled baby carrots
1/4 cup dry white wine or beef broth
1-1/4 cups beef broth
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed

Directions
1. Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan.
Insert a meat thermometer into center of meat. In a large bowl combine
horseradish, olive oil, pepper, the 1 teaspoon thyme, and the salt.
Spoon half of the mixture over beef. Set remaining horseradish mixture
aside. Roast beef in a 350 degree F oven for 30 minutes.

2. Meanwhile, peel a strip from the center of each potato; cut larger
potatoes in half. Toss potatoes and carrots with reserved horseradish
mixture. Arrange vegetables in pan around roast. Roast 1-1/4 to 1-1/2
hours more or until the thermometer registers 145 degree F for
medium-rare, stirring vegetables once. Remove from pan. Cover with
foil.
Let stand 15 minutes before carving meat. (The meat's temperature will
rise 5 degrees during standing.)

3. For sauce, add wine to roasting pan and stir up the brown bits. In
a
medium saucepan stir the 1-1/4 cups broth into the flour and 1/4
teaspoon thyme until smooth. Stir in wine from roasting pan. Cook and
stir until thickened and bubbly; cook and stir 1 minute more. Serve
sauce with meat and vegetables. If desired, garnish with fresh thyme
sprigs. Makes 8 to 10 servings.


Nutrition facts per serving:
calories: 421
total fat: 18g
saturated fat: 7g
cholesterol: 84mg
sodium: 474mg
carbohydrate: 31g
fiber: 3g
protein: 32g
vitamin A: 85%
vitamin C: 29%
calcium: 4%
iron: 34%
_______________________________________


~~

MySpace URL:

http://www.myspace.com/duckie067