Roast Beef with Horseradish Sour Cream & Grilled Treviso

Treviso is a longer, thinner version of round radicchio. To calm its slightly bitter flavor, we sear it a hot pan until it’s browned and caramelized, then dress it in an intense balsamic vinaigrette. To complement the recipe’s moist roast beef, we’ve combined pungent horseradish with sour cream for a cool and creamy topping.

Ingredients

1 Anjou Pear 1 Bunch Tarragon 12-Ounce Eye Round Roast, Tied 1 Head Treviso 1 Shallot ¼ Cup Walnuts 1 Tablespoon Balsamic Vinegar ¼ Cup Sour Cream 1 Tablespoon Prepared Horseradish

Makes 3 Servings About 560 Calories Per Serving

www.blueapron.com Recipe #313 Instructions

Prepare the ingredients: Roast the beef: Preheat the oven to 450°F. Wash and dry the fresh produce. Place the beef on a baking sheet and season thoroughly on all Remove the beef roast from the refrigerator to bring to room sides with salt and pepper. Roast for 25-27 minutes, or until the temperature. Core and thinly slice the pear. Pick the tarragon beef reaches your desired doneness. (An instant-read thermometer leaves off the stems and roughly chop. Cut the treviso in half should register 130°F for medium.) Transfer to a cutting board and lengthwise, leaving the core intact. Peel and mince the shallot, then loosely cover with foil while resting for at least 10 minutes. place it in a medium bowl with the balsamic vinegar. Roughly chop the walnuts.

Make the vinaigrette & horseradish sour cream: Toast the walnuts: While the beef roasts, make the vinaigrette. In a small bowl, whisk While the beef continues to roast, add the chopped walnuts to together the sour cream and horseradish, then season with salt a dry pan. Heat the pan on high to toast the walnuts for 1 to 2 and pepper to taste. minutes, or until fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl. Wipe out the pan.

Cook the treviso: Make the salad & slice the beef: While the beef rests, drizzle the treviso with a little olive oil and While the Treviso is still warm, add the toasted walnuts, warmed season with salt and pepper. In the same pan used for the walnuts, pears, half the tarragon (reserve the rest for garnish), and some heat about 2 teaspoons of olive oil on high until hot, but not of the balsamic vinaigrette. (You may have extra vinaigrette.) smoking. Add the treviso to the hot pan, cut side down, and cook Season with salt and pepper to taste and toss to thoroughly for 30 seconds to 1 minute, or until browned. Transfer to a large combine. After resting the beef, discard the string. Find the lines bowl and remove the pan from the heat. While the pan is still hot, of muscle in the roast, or the grain, then thinly slice the beef but off the heat, adda drizzle of olive oil and the pears. Season crosswise against the grain. Divide the roast beef and treviso salad with salt and pepper and toss until well coated. Toss in the hot pan between 2 plates. Garnish with the remaining tarragon and serve for 30 seconds to 1 minute, or until warmed and slightly softened. the horseradish sour cream on the side. Enjoy! Transfer to a plate.