A classic recipe with surprising flavors! This dish includes a perfectly cooked Strip Roast rubbed with lemon peel, pepper and garlic as well as a horseradish sauce spiked with tart lemon and oregano.
Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.
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 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 192 Calories; 9g Total Fat; 4g Saturated Fat; 3g Monounsaturated Fat; 63mg Cholesterol; 128mg Sodium; 2g Total carbohydrate; 25g Protein; 1.7mg Iron; 7.2mg Niacin; 0.6mg Vitamin B6; 98.5mg Choline; 1.4mcg Vitamin B12; 4.7mg Zinc; 29.3mcg Selenium; 0.4g Fiber.