• Katherine Arthurs

Simple Roast Beef + Horseradish Dill Mushroom Sauce

I'm channeling all the SPRING flavors I can. We have some trees with buds on them, lots of bulbs are ready to flower + the robins are having so much fun in our yard....so it's about that time for some fresh spring flavors.

And it's basically Easter - so let's start cooking some Spring meals.

For me, that means DILL - like a lot of it. I've been using it in my Lemon Roasted Sweet Potato + Farro Salad with Feta + Arugula and in the Garlic Basil Ranch Dressing oh and don't forget my latest creation, Salmon Belly Bites + Cucumber Salad I just love the freshness it brings - plus it always looks great as a garnish!

AND don't forget the main attraction, this Roast Beef! It is seriously SO simple. A quick browning in the pan + the oven does the rest. The mushroom sauce is straight forward + can be made ahead of time. Find a small grass fed (high quality) roast beef - around 2.5 lbs which is the perfect size for 4 people. It cooks quickly, tastes better than a huge one + is so cute covered in the mushroom sauce.

Trust me - this is a good one! Let's make it!

Simple Roast Beef + Horseradish Dill Mushroom Sauce with Whole Roasted Garlic

This was made gluten + dairy free, enough for 4+ hungry adults

1 2.5 lb Beef Sirloin Tip Roast (I used one from Five Marys Farm)

1 tablespoon coarse sea salt

1 teaspoon fresh black pepper

1 tablespoon coconut oil (or cooking oil of your liking)

2 tablespoons dijon mustard

* Optional - 1 whole garlic bulb, top trimmed off by 1/4-1/2 inch

Preheat oven to 400F.

Using a heavy duty pan, like a cast iron - heat over high heat with the cooking oil in it.

Sprinkle the salt + pepper over the entry roast beef. Once the pan is smoking hot, add the roast beef and sear on the first side for 4 minutes or until it is very brown. Turn to rotate until all 4 sides are brown.

Turn the heat off. With a spoon or knife, apply the mustard to the top of the roast beef along with the sides - not the bottom. Add the whole garlic clove to the side of the pan.

Put the roast beef in the oven. Cook for 35 minutes. We like our roast beef medium rare - it will continue to cook after you take it out of the oven. Cover with foil, until ready to serve.

**Either pour the mushroom sauce on top of the beef + slice or add the sauce to individual plates when serving.

When ready to serve, slice about 1/4 -1/2 inch pieces - cover with warm mushroom sauce. If you roasted the garlic - add a few cloves to your plate.

Horseradish Dill Mushroom Sauce

1 tablespoon butter

2+ cups of mushrooms (I used a blend of crimini + baby bella)

1/2 yellow onion, sliced

2 garlic cloves, chopped

1/2 teaspoon each salt + pepper

2 cups full fat coconut milk

2 heaping tablespoons prepared horseradish (more if you are feeling like it)

2 heaping tablespoons fresh dill, chopped

2 heaping tablespoons fresh parsley, chopped

In a small to medium saucepan, heat the butter over high heat. Add the mushrooms, onions, garlic, salt + pepper. Cook until the mushrooms are fully cooked, browned + half their original size.

Turn the heat off and add the coconut milk + horseradish. Stir to combine. Simmer on low to reheat when time to serve + garnish with fresh dill + parsley.

**Measuring fresh herbs: I know it's hard to measure fresh herbs. When in doubt use a lot!