Beef with Sour Cream Horseradish Sauce - Recipe #104

The recipes that originate with Trent share some commonalities - they are written on scratch paper, like old phone bills, or Post-it notes and they lack detailed instructions or in the case of this rub and sauce combo, the type of meat to serve it with. While I asked (unfruitfully) what the intended meat for this was, it was only after I purchased and served a tough roast that suggested baking at 325 degrees until 140 degrees, that he said ¨I think this was for a London Broil¨. I quite enjoyed the sauce and plan to use the leftovers (even though I only made half a batch, some still remains) on a London Broil soon.

Beef with Sour Cream Horseradish Sauce

• 1 tsp fresh parsley, minced
• 1 tsp dried thyme, crushed
• 1 clove garlic, minced
• 1/2 tsp pepper, black, crushed

325 degrees, 1 - 1 1/2 hr (140 degrees interior temp.)

• 1 c. sour cream
• 1/2 c. horseradish
• 2 T. milk
• 1 T. chives, fresh
• 1/8 tsp pepper, white, ground