Lemon-Garlic Roast with Herbed Oregano-Horseradish Sauce
Courtesy of The Beef Checkoff
Servings: 16
Prep Time: 15 Min.
Cook Time: 1 Hr. 30 Min.
Prep Time: 15 Min.
Cook Time: 1 Hr. 30 Min.
What you need:
* 1 beef top loin (strip) roast (3-4 lb.)
Seasoning:
* 2 Tbsp. grated lemon peel
* 1 Tbsp. freshly ground black pepper
* 3 cloves garlic, minced
Sauce:
* 1 c. regular or reduced-fat dairy sour cream
* 1/4 c. horseradish
* 1 Tbsp. fresh lemon juice
* 2 tsp. finely chopped fresh oregano or chives
* 1/4 tsp. salt
Seasoning:
* 2 Tbsp. grated lemon peel
* 1 Tbsp. freshly ground black pepper
* 3 cloves garlic, minced
Sauce:
* 1 c. regular or reduced-fat dairy sour cream
* 1/4 c. horseradish
* 1 Tbsp. fresh lemon juice
* 2 tsp. finely chopped fresh oregano or chives
* 1/4 tsp. salt
What to do:
1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hr. for medium rare; 1-1/2 to 1-3/4 hr. for medium doneness.
3. Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.
* Nutrition information per serving, 1/16 of recipe
* Recipe Courtesy of The Beef Checkoff
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hr. for medium rare; 1-1/2 to 1-3/4 hr. for medium doneness.
3. Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.
* Nutrition information per serving, 1/16 of recipe
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 144; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 47mg; Total Carbs: 1g; Fiber: 0g; Protein: 19g; Sodium: 96mg;