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Manhattan Strip Roast with Horseradish Sauce

Manhattan Strip Roast with Horseradish Sauce

  • Yield: 8-12 servings
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  • 1 Manhattan Strip Roast
  • 2 bunches Rosemary
  • 1 cup Crème fraîche
  • 1 tbsp Dijon mustard
  • 3 tbsp Grated horseradish
  • Small pinch cayenne
  • Salt, to taste
  • Pepper, to taste


  1. Preheat oven to 475 F.
  2. Place meat in roasting pan, fat side up. Cook, uncovered, for 20 minutes.
  3. Reduce oven to 275 F and cook for an additional 30 minutes for medium rare or 50 minutes for medium well.
  4. Place roast on a cutting board, cover loosely with foil and allow to rest for 10 minutes before slicing.
  5. In a small bowl combine crème fraiche, mustard, horseradish, cayenne, salt and pepper. Stir until well combined.
  6. Slice roast, drizzle with juices from the roasting pan and serve with horseradish sauce on the side.


Recipe adapted from