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Rachael's Roast Beef with Shallot Jus, Horseradish Sauce, Watercress and French Bread


For the Lazy Roast Beef Loin:

  • One 4-5 pound New York strip loin roast, no more than ¼-inch fat cap, untied

  • Kosher salt and coarse black pepper

  • 1 bulb garlic, 6-8 cloves, grated or finely chopped

  • 1 tablespoon granulated onion

  • 3 tablespoons finely chopped thyme

  • 3 tablespoons finely chopped rosemary

  • 1/3 cup extra-virgin olive oil (EVOO)

For the Jus:

  • 3 tablespoons butter

  • 1 large shallot, minced

  • 4 cloves garlic, minced

  • 3 tablespoons flour

  • 3 cups beef bone stock, or 2 cans beef consommé

  • 1/3 cup brandy

  • A few sprigs thyme

For the Cold Horseradish Sauce:

  • 1 cup crème fraiche

  • 2 tablespoons prepared horseradish

  • 2 teaspoons lemon juice

  • 2 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1/4 cup minced chives

To serve:

  • 4-5 cups upland cress or watercress, trimmed (2 large bunches)

  • French bread, cut into 4-6 inch lengths, or fancy French rolls, split and warmed, or other warm rolls of choice

Serving suggestions:

  • Caper berries and cornichons

Serving suggestions:

  • Warm, butter-sautéed small radishes with salt and finely chopped chives and parsley, buy 1 bunch per 4 guests for the radishes


For the roast, score the fat cap (do not cut into beef) in a shallow crosshatch pattern ½-3/4 inches apart. Season the beef liberally all over with Kosher salt and coarse black pepper. Combine the garlic, onion, thyme, rosemary and EVOO into a paste and rub into the fat cap. Wrap and refrigerate the meat for 24-48 hours.

Preheat oven to 200˚F. Remove meat from refrigerator. Unwrap and place roast on a wire rack over a foil-lined rimmed baking sheet. Roast the meat, fat cap up, on center rack about 2 hours to 110˚-115˚F on thermometer. Raise heat to 450˚F and brown the fat for 15 minutes, thermometer should be at 120˚-125˚F. Remove the roast and let stand uncovered for an hour.

For the horseradish sauce, mix ingredients together.

For the jus, in a small pot, melt the butter, add shallot and garlic and cook until fragrant. Whisk in flour and cook until fragrant. Add in stock, brandy and thyme and whisk until combined. Simmer the jus until thickened.

Thinly slice the beef to serve. Serve with bread, horseradish sauce, cress and jus.

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