Carving Station Recipe
Includes roast beef with horseradish cream sauce and pork belly.
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Ingredients
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Roast Beef
Horseradish Cream Sauce
Pork Belly
Method
Roast Beef
Prepare the Beef
Preheat your oven to 450°F (232°C). Take the beef roast out of the refrigerator and let it sit at room temperature for about 30 minutes.
Season the Beef
In a small bowl, mix together salt, black pepper, garlic, rosemary, and thyme. Rub this mixture all over the beef roast.
Sear the Beef
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the beef roast on all sides until browned (about 3-4 minutes per side).
Roast the Beef
Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
Rest the Beef
Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
Horseradish Cream Sauce
Mix the Ingredients
In a mixing bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Stir until well combined.
Chill the Sauce
Cover the horseradish cream sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Pork Belly
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Season the Pork Belly
Rub salt, black pepper, garlic powder, and paprika all over the pork belly, especially into the scored skin.
Roast the Pork Belly
Place the pork belly on a wire rack set over a baking tray and roast in the oven for 2.5 to 3 hours, until the meat is tender.
Crisp the Skin
Increase the oven temperature to 450°F (232°C) and roast for an additional 20-30 minutes until the skin is crispy.
Rest and Serve
Let the pork belly rest for 10 minutes before slicing and garnishing with fresh thyme.