horseradish cream sauce

Horseradish Sauce is a delicious sour cream and mayonnaise based sauce for beef, pork or burgers and so simple to make! Perfect for prime rib!

Horseradish Sauce

sour cream

mayonnaise

horseradish

Worcestershire sauce

lemon juice

garlic

salt

black pepper

Combine sour cream, mayonnaise, horseradish, Worcestershire sauce, lemon...

Combine sour cream, mayonnaise, horseradish, Worcestershire sauce, lemon juice, garlic, salt and pepper together in a bowl.

Store in an airtight container in the refrigerator...

Store in an airtight container in the refrigerator until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/vetqimein7ryzmfznqyk.mp4

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

Black Pepper

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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Smoked Eye of Round in a Pellet Smoker

Whipped Horseradish Cream: a delightful blend of creamy, spicy, and tangy, ideal for any party snack. Easy to make, even easier to love!

Robust Whipped Horseradish Cream

heavy cream

horseradish ((more to taste))

chives (fresh; chopped fine)

lemon juice (fresh)

Kosher salt (to taste)

black pepper (to taste)

Combine

In a large bowl, whisk together sour cream, prepared horseradish, chives, lemon juice, salt, and pepper.

Whip

In a separate medium-sized bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at stiff peaks.

Fold

Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. Taste the mixture. If required, add additional horseradish to taste.

Refrigerate

Refrigerate at least 2 hours for flavor to develop, and up to 12 hours before serving.

This was excellent.  Easy recipe to follow and make.  Perfect complement to the beef tenderloin.

Top 3 horseradish cream sauce recipes from across the web

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Top Tags

Horseradish Sauce

Smoked Eye of Round Roast Beef

Robust Whipped Horseradish Cream

Top 3 horseradish cream sauce recipes from across the web

The most viewed horseradish cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Horseradish Sauce

Smoked Eye of Round Roast Beef

Robust Whipped Horseradish Cream

The most viewed horseradish cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine