Beef With Horseradish-Beet Aioli
Updated Oct. 16, 2023
- Total Time
- 1¾ hours, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 3pounds center-cut beef tenderloin, boneless rib roast or center-cut London broil, trimmed
- 2teaspoons kosher salt, more as needed
- 1½teaspoons black pepper
- Finely grated zest of 1 lemon
- 2garlic cloves, finely grated on a microplane or mashed
- 3large leeks, white and light green parts, trimmed, halved lengthwise and rinsed
- 1tablespoon extra-virgin olive oil
- ½cup dry white wine
- 5cups mixed root vegetables, such as parsnip, carrot, turnip, celery root and rutabaga, trimmed, peeled and cut into ¾-inch chunks (1½ pounds trimmed)
- 10smashed and peeled garlic cloves
- 6cups good-quality beef stock (or chicken stock in a pinch)
- 1small bunch thyme, tied with kitchen twine
- 1bay leaf
- Lemon juice, as needed
- Coarse sea salt, as needed
- Chopped chives, for garnish
- 1medium horseradish root (about 10 ounces), peeled and cut into large chunks
- 1small raw beet, peeled
- ⅔cup white wine vinegar
- 1½tablespoons granulated sugar
- ½teaspoon kosher salt
- 1large egg, at room temperature
- 1large egg yolk, at room temperature
- Juice of ½ lemon
- ½teaspoon kosher salt
- 1cup extra-virgin olive oil
For the Beef
For the Fresh Horseradish and Beets
For the Aioli
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
696 calories; 45 grams fat; 10 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 45 grams protein; 1439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Step 2
Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
- Step 3
Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
- Step 4
Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
- Step 5
Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don’t slip out. Repeat with remaining leek halves.
- Step 6
Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
- Step 7
Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
- Step 8
Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
- Step 9
If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
- Step 10
Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.
Private Notes
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Cooking Notes
sbapilot
The ingredients (and the and the amount of each) for the aoli (Egg, Egg Yolk, Lemon Juice, Salt and Extra-Virgin Olive Oil) were not included in the list of Ingredients
Tom Benghauser @ Denver Home for The Bewildered
Please tell me the term I should use when asking my butcher for a hunk of "center-cut London broil".
Thanks.
Hilary
The horseradish can be made entirely with the chopping blade (cut the horseradish and beet in smaller chunks first) to avoid having to switch blades in the middle -- especially if you don't have a pair of those goggles!
Maggie
They are listed (in the Ingredients) under "For the Aioli."
Meryl
Chabad, and many other sources, say that rare kosher beef is indeed kosher. http://www.chabad.org/library/article_cdo/aid/682641/jewish/Is-a-medium-...
Pork & Pies
We liked the flavor of this recipe and the vegetables were great. BUT don't use a london broil if you plan on following the recipe to a "T", it will be over well done and chewy.
Roberta Nelson
Made the aioli a day ahead, spent $$$ on beef tenderloin. Used the food processor to make beet horsey mixture, no need to to grate. Did prep ahead of time the day of dinner so I just putt ingredients together and cooked, took awhile longer to get it to medium rare. I would make again maybe with a little less expensive cut of meat.
Nino Loss
In fin-de-siècle Vienna, there has been a traditional Jewish and Imperial boiled beef called tafelspitz today. You might love this article about Sigmund Freud, who ate this popular boiled beef dish four times a week: https://schibboleth.com/tafelspitz-viennas-imperial-poached-beef-sigmund...
Nino Loss
In fin-de-siècle Vienna there has been a traditional Jewish and Imperial boiled beef, called tafelspitz today. You might love this article about Sigmund Freud, who ate this popular boiled beef dish four times a week: https://schibboleth.com/tafelspitz-viennas-imperial-poached-beef-sigmund...
mary
I made this with an1.5lb eye round because it was the right shape and not expensive. I got everything ready to go the night before and it came together quickly the next day. The beef and broth were delicious. I was not a fan of the vegetables but my husband ate his and mine too. I had never used lemon with beef before and it was good. I used prepared horseradish- it was a work night. This seemed more like a fall or winter meal. I might strain the vegetables out next time but then what?
Lunza
Thanks for the recipe! I have had store-bought beet-horseradish sauce/spread/condiment/whatever. I loathe beets and am usually not fond of horseradish*, but together they're amazing. I saved this just for the sauce. :D
*Yes, I realize I sound like the bicyclist in the Monty Python bit who dislikes bananas and is indifferent to cheese but likes a banana-cheese sandwich.
Katha Dalton
Could I make this the day before? It is a lot on Seder day...
Zeldie
How do I make this ahead of time yet serve it hot or at least warm?
Katha Dalton
I would like to know if this would ruin it too...
It is labor intensive!
Sean
I am partial to Mama Stamberg's horseradish with cranberries. Although originally intended for serving with turkey at Thanksgiving, I find it to be a superb condiment with beef. It has the added benefit of lasting a long time because it should be kept frozen until it is time to serve it.I make a big batch and store it in 4oz. containers.
Tom Benghauser @ Denver Home for The Bewildered
Please tell me the term I should use when asking my butcher for a hunk of "center-cut London broil".
Thanks.
Jim VanCise
One "trick" that I learned from my Step Mother: Always add a Tablespoon of Prepared Horseradish (there's no reason that you can't add freshly grated Horseradish either) to the cooking liquid for Roast Beef, Beef Stew and Beef Soup. The "heat" disappears in cooking leaving a fantastic flavor to the Gravy or Stew.
susan
Apfelkren, Horseradish with applesauce (cooked apples) is the traditional accompaniment to Tafelspitz. There is a recipe for this on the NYT site. This is a good alternative for those who chose not to have an egg based accompaniment.
Hilary
The horseradish can be made entirely with the chopping blade (cut the horseradish and beet in smaller chunks first) to avoid having to switch blades in the middle -- especially if you don't have a pair of those goggles!
Ed Wetschler
"This beef, with its bloody rare center, is nobody’s idea of “'boiled beef.'" True, but there's one more thing it isn't, even with the switch away from tenderloin: It's not kosher, precisely because of its "bloody rare center."
Meryl
Chabad, and many other sources, say that rare kosher beef is indeed kosher. http://www.chabad.org/library/article_cdo/aid/682641/jewish/Is-a-medium-...
Harriet
Where did you get those goggles in the video? Tortured by onions and horseradish, I could really use a pair!
Jackson
My spouse has the same problem. We've tested many goggles in a variety of price ranges and prefer,
the RSVP international line which can be found at many online sites. They aren't the cheapest but they are durable and have cushioned interiors,which not only feels nice but also keeps onion and horseradish emissions away from the eyes. In a pinch you could try swimmer's goggles but they didn't work,well for us.
David Look
If you Google "goggles for cutting onions" you'll find several options.
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