Herb-Crusted Roast Beef with Horseradish Cream

• 1 (3-pound) boneless beef eye round roast
• Salt and freshly ground black pepper
• 1/2 cup plus 2 tablespoons vegetable oil
• 5 cloves garlic
• 1 bunch parsley, leaves only
• 1/2 bunch fresh thyme, leaves only
• 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
• 2 tablespoons mustard powder
• Horseradish Cream, recipe follows
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• Salt

1. Special Equipment: food processor
2. Preheat oven to 350 degrees F.
3. Season roast well with salt and pepper.
4. In a medium saute pan over medium-high heat, add 2 tablespoons oil.
5. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes.
6. Remove roast to a sheet tray lined with a wire rack.
7. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
8. Rub paste all over roast.
9. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
10. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
11. In a small bowl, mix together all ingredients.
12. Cover and refrigerate until ready to serve.
13. Yield: 1/2 cup

boneless beef, salt, vegetable oil, garlic, parsley, fresh thyme, oregano, mustard powder, horseradish cream, sour cream, horseradish, lemon juice, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/herb-crusted-roast-beef-with-horseradish-cream-recipe.html (may not work)