Roasted Beef with Horseradish Sauce

After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

1 (2 lb) top or bottom round beef roast, tied
coarse sea salt
black pepper, freshly cracked
2 Tbsp. extra-virgin olive oil
6 small onions, halved lengthwise
1 cup sour cream
¼ cup horseradish
1 Tbsp. lemon juice, freshly squeezed

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Sprinkle beef with ½ tsp. salt, and season with pepper. Heat oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.

Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140°F (for medium-rare), 35-40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.

Stir together sour cream, horseradish, lemon juice, ¼ tsp. salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

Makes 4 servings.