Manhattan Strip Roast with Horseradish Cream Sauce
Our Manhattan Strip Roast is a customer favorite! It comes marinated in our exclusive seasoning and cooks up in about an hour. A must-have for any dinner party or holiday celebration.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Manhattan Strip Roast with Horseradish Cream Sauce
0
Servings12
Cook Time90 Minutes
Ingredients
1 L&B Manhattan Strip Roast
2 bunches rosemary or thyme
FOR THE HORSERADISH CREAM SAUCE: 1 cup (8 ounces) crème fraîche
1 tablespoon Dijon mustard
3 tablespoons grated horseradish, preferably freshly grated
Small pinch cayenne
Salt, to taste
Pepper, to taste
Directions
- TO PREPARE THE ROAST: Place on a roasting pan with fat side up.
- Cook uncovered for 20 minutes at 475 F.
- Reduce oven to 275 F and roast for an additional 30 minutes for medium rare or 50 minutes for medium well (ovens may vary). As a reference, your meat thermometer should read 130 F for medium rare, 140 F for medium and 150 F for medium well.
- Cover with foil and allow to rest for 10 minutes.
- Slice and drizzle with juices from roasting pan to serve.
- FOR THE HORSERADISH CREAM SAUCE: In a small bowl combine crème fraîche, Dijon mustard, horseradish and cayenne pepper. Add salt and pepper to taste. Stir until combined.
0 minutes
Prep Time
90 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
Alouette Creme Fraiche, 7 Ounce
Huge Deal
$5.99 was $7.99$0.86/oz
L&B Dijon Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
Silver Spring Fresh Ground Horseradish, 8 Ounce
Deal
$2.99 was $3.49$0.37/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
Deal
$5.49 was $6.19$2.61/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Black Tellicherry Peppercorns Grinder, 2.1 Ounce
$9.39$4.47/oz
Directions
- TO PREPARE THE ROAST: Place on a roasting pan with fat side up.
- Cook uncovered for 20 minutes at 475 F.
- Reduce oven to 275 F and roast for an additional 30 minutes for medium rare or 50 minutes for medium well (ovens may vary). As a reference, your meat thermometer should read 130 F for medium rare, 140 F for medium and 150 F for medium well.
- Cover with foil and allow to rest for 10 minutes.
- Slice and drizzle with juices from roasting pan to serve.
- FOR THE HORSERADISH CREAM SAUCE: In a small bowl combine crème fraîche, Dijon mustard, horseradish and cayenne pepper. Add salt and pepper to taste. Stir until combined.