Seared Top Round Of Beef With Fresh Horseradish Sauce

• 1 1/2 pounds top round of beef, about 1 1/2 inches thick
• 2 teaspoons black peppercorns, crushed
• 2 tablespoons vegetable oil
• 4 ounces fresh horseradish, grated
• 1 tablespoon white vinegar
• 4 tablespoons heavy cream
• Salt and freshly ground pepper to taste
• 2 tablespoons butter

1. Place the meat in a roasting pan, and coat it with the crushed peppercorns.
2. Press the peppercorns to make them adhere.
3. Drizzle the vegetable oil over the steak on both sides.
4. Set aside.
5. Put the horseradish, the vinegar and the cream in a saucepan over medium-high heat.
6. Bring to a boil.
7. Remove from heat.
8. Add salt and pepper to taste, cover and set aside.
9. Transfer the steak to a pan, preferably cast iron, that has been heated over medium-high heat.
10. Sear for two minutes and flip.
11. Season with salt to taste.
12. Sear for two more minutes and reduce heat to medium.
13. Continue cooking, flipping occasionally, for 15 to 20 minutes depending on degree of doneness desired.
14. When done, transfer the meat to a warm dish, and place two tablespoons of butter over it.
15. Let the meat rest for five minutes.
16. Slice the beef crosswise on a wide bias.
17. Serve on warm plates moistened with the pan juices, along with the horeseradish sauce.

beef, black peppercorns, vegetable oil, fresh horseradish, white vinegar, heavy cream, salt, butter

Taken from cooking.nytimes.com/recipes/8443 (may not work)