Roast beef with mustard-herb crust and horseradish sour cream

Ingredients:

Roast beef

• 1.5 kg beef pulp (eye muscle from the outer part of the hip cut is recommended)
• Salt and freshly ground black pepper
• 0.5 cup plus 2 tablespoons vegetable oil
• 5 cloves of garlic
• 1 bunch of parsley leaves
• 0.5 bunch of fresh thyme leaves
• Leaves from 8 sprigs of fresh oregano
• Leaves from 2 sprigs of fresh rosemary
• 2 tbsp mustard powder
• Special equipment: food processor or vegetable chopper

Sour cream with horseradish

• 0.5 cup sour cream
• 2 tbsp. horseradish
• 1 tbsp lemon juice
• Salt

Preparation:

1. Preheat oven to 180°C.
2. Season the meat generously with salt and pepper. Place a medium skillet over medium-high heat and add 2 tablespoons of vegetable oil. When the skillet is hot, sear the meat on all sides until caramelized, about 8-10 minutes. Transfer to a baking sheet fitted with a rack.
3. Meanwhile, place the garlic, mustard powder, parsley, thyme, oregano, rosemary, 1/2 cup vegetable oil, salt and pepper to taste in a food processor and process until the mixture resembles a paste.
4. Rub the prepared paste over the entire meat. Bake the meat in the oven until it's halfway done, about 45 minutes, or until a thermometer inserted into the meat registers 122°F (50°C).
5. Let the roast beef rest for 10 minutes before slicing. Serve with sour cream and horseradish.
   
   Sour cream with horseradishCombine all ingredients in a small bowl. Cover the sauce and refrigerate until ready to serve.