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INSTRUCTIONS
Puree horseradish and
cranberries in a food processor. Reserve half of the puree mixture in the
fridge. Combine the other half with the Better Than Bouillon Beef Base. Heat
olive oil in a cast iron skillet until almost smoking. Rub half the paste
evenly over one side of the meat. Place meat in a skillet, paste side down and
sear for 5 minutes. Spread the rest of the sauce over the top of the meat. Flip
the meat and cook another 5 minutes.
Remove the meat from the
pan. Add 1 cup water to the pan and deglaze. Bring liquid to a boil, lower the
heat to medium and return the meat to the pan. The meat should be half covered
with liquid – add water as needed to keep sauce from cooking away. Simmer for
20 minutes on each side. Once cooked – slice across the grain and serve with
refrigerated horseradish/cranberry paste.
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