Horseradish Crusted Beef

Norman Rockwell may have placed a perfectly browned turkey on the center of the table for one of his iconic scenes, but we’re dialing it up for this menu. Instead of turkey we’ve included not one, but two, delicious meat choices. Classic roast beef rises to another level when crusted with horseradish and spicy mustard. Versatile pork loin feels fancy when butterflied, filled and rolled. Not to be upstaged, this menu features kicked-up side dishes that are easy to prepare but look spectacular. Invest a little extra time in the kitchen, then linger around the dining table a bit longer as well. If ever there’s a season for celebrating, this is it.

Horseradish Crusted Beef

  • 1 6-ounce jar prepared horseradish, drained
  • 1/3 cup spicy brown mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 1 4-pound boneless beef rump roast
  • Kosher salt and pepper


Heat oven to 450 degrees. In small bowl, combine horseradish, mustard, Worcestershire sauce and parsley.

To keep the top and bottom portions of the roast together while it cooks, tie the meat securely with kitchen string. Season with salt and freshly ground pepper, then coat entire surface with the horseradish mixture. Place on rack in roasting pan and place in oven for 15 minutes.

After 15 minutes, reduce oven temperature to 325 and continue roasting to desired doneness, 130 degrees for medium-rare. Check temperature after 1 hour, but expect about 1 ½ additional hours cooking time.

Transfer the roast to a cutting board, cover tightly with foil and allow to rest for 20-30 minutes before slicing.