horseradish cream

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horseradish cream


  • 1/2 cup heavy cream
  • 1/2 cup prepared horseradish
  • 1 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • Beyond the well-charred, intensely smoky salt crust lies a generous slab of meltingly tender–and perfectly cooked–premium beef.


Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

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