Horseradish Mustard-Crusted Roast Beef with Warm Potato Salad & Grilled Tomatoes
By Chef Reynaldo Tovar – The Madison Restaurant
Roast Beef 3 lb Tenderloin – cleaned 1 C Whole grain Dijon mustard 1/2 C Horseradish 2 sprigs Rosemary 3 T Canola oil
Season the meat well with salt and pepper and tie in a tight oval shape with the butcher twine. Spread the mustard and horseradish generously all over the meat and secure one sprig of rosemary on each side. Heat a wide sauté pan or a cast iron skillet for 3-5 minutes. Add the oil and sear the meat on all sides. Remove the meat to a roasting rack and place in the oven. Roast for 40-45 minutes. The internal temperature should be 135 degrees (medium rare). Let stand for 10 minutes before thinly slicing. Warm Potato Salad 3 lb Bliss potatoes 3 oz Olive oil 2 oz Cider vinegar 2 T Shallots – minced 1 1/2 T Whole grain Dijon mustard 1 T Parsley – chopped 1 1/2 T Tarragon – chopped 1 1/2 t Sugar 1/2 t Salt 1/2 t Black pepper Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. Strain and let cool. When cool enough to handle, slice at 1/4 inch thick. In a large bowl, whisk together olive oil, vinegar, shallots, and mustard. Add the parsley, tarragon, sugar, salt and pepper. Gently toss the potatoes in the dressing and keep warm. Grilled Tomatoes 2 Beefsteak tomatoes 2 T Olive oil 1 t Fresh thyme leaves Cut the tomatoes in half. Brush each half with the olive oil and season with salt. Heat a grilling pan and when very hot, grill the tomatoes, skin side down first, for 2 minutes on each side. Sprinkle with the thyme leaves while hot. Keep warm until ready to serve. Plating: Place 3-4 dabs of potato salad in the middle of a serving plate. Fan the roast beef slices and one half tomato per plate. The roast beef can be served warm or cold.
