Roast Beef with Horseradish Cream Sauce

Directions

• Generously salt all sides of the roast. Place the roast on a rack over a baking sheet and refrigerate uncovered for 24 hours.
• Preheat oven to 250°F, placing a rack in the center of the oven.
• Heat oil in a large heavy-bottomed skillet over medium-high. Pat the roast dry, then brown on all sides, about 12-15 minutes total.
• Transfer the meat to a roasting pan fitted with a wire rack. Roast until an instant-read thermometer reaches 125°F for rare or 130°F for medium-rare, about 1.5 – 2 hours. Carryover heat will bring the temperature up an additional 5-7 degrees as the meat rests.
• While the roast is cooking, make the horseradish sauce. Whip the heavy cream until slightly thickened (just before soft peaks). Stir in the sour cream and fold in the horseradish. Add the lemon juice and season with salt to taste.
• Let the roast rest on a cutting board for 15-20 minutes before slicing thinly.