1. Preheat oven to 425°F. 2. Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using. 3. Insert meat thermometer into center of one of the roasts. 4. For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F. 5. For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F. 6. Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing. 7. Cut into 1/4 to 1/2-inch slices. 8. HORSERADISH MAYO: 9. In a bowl stir together all the ingredients; makes 2/3 cup. 10. BLACK PEPPER-OLIVE RELISH: 11. In a bowl stir together all the ingredients;. 12. Makes 1-2/3 cups. 13. BLUE CHEESE-PARSLEY CRUMBLE: 14. In a bowl stir together all the ingredients; makes 3/4 cup. 15. Serve steak slices with one or all three spreads, potatoes,a tomato vinaigrette with greens, a loaf of French warm bread for steaks as well as sopping up the three spreads, and of course some Merlot. 16. Enjoy! ---------------------------------------------------------------------------
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