I am not allowed to forget this recipe. Ever.
The boyfriend LOVES it. If I ask if he wants me to make a special meal for him, it often includes this.
But the first time I made it? He was full of suspicion saying things like, “Are you rubbing mustard on that roast beef? I mean, I don’t know about that…”
He also warned me that he didn’t like horseradish cream and would have a taste of the shallots as a courtesy. I told him it was okay. We were trying something new and I’d probably throw it out after the first bite because it all sounded kind of gross to me too.
OMG, we were so wrong. SO WRONG. We ate that sucker, horseradish cream and all.
The mustard that coats this bad boy gives so much flavor that we started putting Dijon mustard on other things before baking them (it’s fantastic with salmon!).
Furthermore, that horseradish cream is shockingly delicate and elegant, and dipping those shallots in it elevates that portion of the meal to high end restaurant quality. I honestly expected an overly oniony flavor from the shallots–definitely not the case at all!
This recipe is in my lifetime cookbook. I know I’ll be making this one again and again.
And again.
Recipe found at Martha Stewart
Looks freakin awesome!!
I unfollowed and refollowed. I actually got this post!!
Huzzah for finding a solution!!!
Sounds really good! I would have never thought of rubbing mustard on salmon.
We didn’t either, but we’ve tried it on both the roast beef and salmon and it was delicious! I’m thinking it’d work with chicken too!
Who needs plating skills with food that looks that good!
Aww, you’re so nice!
I love mustard and horseradish. I must try to use them in actual recipes (not just as a condiment). Ugh, soooo hungry right now!
I don’t like either of those but in this they were magically delicious!