Yield
16 servings (serving size: about 3 ounces meat and 1 tablespoon cream)

Yes, the 20-minute cook time is correct for this recipe. By baking at a high temperature and keeping the oven door closed 2 hours, this roast cooks up extra tender and flavorful. Don't open the oven door at any time during the 2 hours, or you will lose heat; then the roast will not get to the proper temperature. If the meat has not reached 145° when you check it, put it back in the oven and bake at 325° until it reaches at least 145°.

How to Make It

Step 1

Combine cream cheese, horseradish, and mustard; stir until smooth. Cover and chill.

Step 2

Combine wine and butter in a large heavy-duty zip-top plastic bag; add roast. Seal and chill at least 8 hours or up to 24 hours, turning occasionally.

Step 3

Preheat oven to 500°.

Step 4

Remove roast from marinade, discarding marinade. Place roast in a 13 x 9-inch pan lined with heavy-duty foil. Combine salt and pepper, and rub over surface of roast.

Step 5

Bake, uncovered, at 500° for 20 to 30 minutes. Turn oven off. Do not open oven door for 2 hours. Meat thermometer should register 145° (medium-rare) to 160° (medium). Thinly slice meat, reserving pan juices. Serve meat with pan juices and horseradish cream.

Step 6

carbo rating: 0

The Complete Step-by-Step Low Carb Cookbook

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