Horseradish-crusted roast beef from Food & Wine Annual Cookbook 2009: An Entire Year of Recipes by Food & Wine Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on October 26, 2015

    p. 155 – The crust was certainly delicious however I’d have much preferred it on a prime rib vs a sirloin tip roast. Against my better judgment I trusted the recipe’s use of the dry heat method and the resulting beef was fairly tough. IMHO a sirloin tip benefits from braise. Nevertheless, when the beef was sliced thinly it had great flavour and was certainly edible, just not as tender as I’d have liked. The crust is a keeper though, delicious! Forgot to take a photo of this one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.