Herb-Crusted Roast Beef with Horseradish Cream

Finally, I'm getting last Friday's dinner recipes up. I'm sorry to be so slow, I wanted to get them up before the end of February and I didn't quite get there. :o) We had some friends over for dinner and I had a round eye roast I wanted to cook, but I wasn't quite sure how to cook it, because I've never bought one before. I did a search on the Food Network and found this recipe among many others but this one sounded so great! It is from Sunny Anderson and was indeed great!! It's a good thing I looked too, because if I had cooked it as I planned it would have been too tough.

1- 3 lb. boneless beef eye round roast
salt and black pepper
1/2 c. plus 2 tbsp. vegetable oil (I used olive oil)
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch thyme, leaves only
8 sprigs fresh oregano, leaves only
2 leaves fresh rosemary, leaves only
2 tbsp. mustard powder

1. Preheat oven to 350 degrees.
2. Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tbsp. oil. When hot, sear roast on all sides, until nicely caramelized. Remove roast to a sheet tray lined with a wire rack.
3. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 c. oil, salt and pepper to taste, in a food processor and pulse until mixture forms a paste.
4. Rub paste all over roast. Bake in oven until the roast is cooked medium-rare or registers 125 degrees on an instant-read thermometer, about 45 minutes.
5. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.

Serves 6-8

HORSERADISH CREAM
1/2 c. sour cream
2 tbsp. prepared horseradish
1 tbsp. lemon juice
salt

1. In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Yield: 1/2 c.