Spoon Roast with Horseradish Cream
Spoon Roast is a classic roast beef, made with a simple rub and served with a tasty horseradish cream sauce.
- Prep Time: 10 mins
- Cook Time: 90 mins
- Total Time: 1 hour 40 mins
- Yield: 9 servings 1x
- Category: Main
- Method: roasting
- Cuisine: American
Ingredients
Scale
- 1 medium sirloin roast (ours was about 4 lbs)
- 1 tbsp garlic powder
- 1 tbsp salt
- ½ tbsp dried rosemary
- 2 tbsp chopped horseradish
- 1 cup whipping cream
- ½ tsp mustard (Dijon or basic yellow mustard)
Instructions
- Make the rub by combining the garlic powder, salt and rosemary in a bowl.
- Spread the rub over the beef, patting it into the meat. Let the beef sit at room temperature for 10 minutes to let the flavors absorb.
- Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees (conventional setting), cook for 10 minutes after it has reached 450.
- Lower the heat to 325 degrees. For medium rare, cook at that temperature 12 to 15 minutes for every pound of meat. In other words, for a 4 lb roast, the cooking time range will be 48 to 60 minutes after reducing the temperature. See notes for more information on cooking time and doneness.
- Check for doneness toward the end of the projected cooking time. When almost done cooking to your taste, remove from oven. Tent loosely with foil to let it rest.
- Make the cream by whipping the cream together with the horseradish and mustard.
- Slice the beef thinly, then serve with the cream and a good red wine!!
Notes
Cooking times: Times given are based on a goal of medium rare beef, which I recommend for a flavorful dish. You can calculate precise times for yourself, but here is a guide for common size roasts:
- 3.5 lb roast: First check at 42 minutes; range 42 to 53 minutes after dropping the temperature.
- 4 lb roast: First check at 48 minutes; range 48 to 60 minutes after dropping the temperature.
- 4.5 lb roast: First check at 54 minutes; range 54 to 68 minutes after dropping the temperature.
The target temperature range for medium rare roast beef is 120 to 125 degrees, keeping in mind temperature increases a bit as the beef rests. The Certified Angus Beef website has a good doneness guide if you want to aim for a different degree of doneness.
Other notes:
- Amazon affiliate link included to one option for prepared horseradish.
- You can use fresh horseradish root following this method from Simply Recipes.
- The temperature given here is based on a conventional oven setting. I haven’t tested with this recipe, but generally dropping the given temperature by 25 degrees when converting from conventional to convection is a good rule of thumb.
Find it online: https://cookingchatfood.com/spoon-roast-horseradish-cream/
