Horseradish Whipped Cream for Beef

How to elevate good beef from great to something extra-special? Follow the lead of steak restaurants and mix pillows of whipped cream with horseradish plus a few pantry ingredients and oo-la-la, it adds the perfect touch to beef, whether steaks or roasts or tenderloin.
For readers who are following along, this savory whipped cream is the last recipe for a traditional English Christmas dinner (menu here) that features Perfectly Cooked Roast Beef, Yorkshire Pudding and of course, the grand finale, Christmas Trifle.

Horseradish Whipped Cream for Beef ♥, a restaurant-style touch for roast beef, steaks, other beef.

Real Food, Fresh & Seasonal. Just Two Ingredients + Pantry Staples. Little Effort, Big Results. Easy DIY. Low Carb. Naturally Gluten Free.

Close Your Eyes: Picture a Special Occasion

Good meat, cooked simply. Fresh vegetables, also prepared with simplicity. A spectacular salad, lots of crunch and color, a simple tangy dressing – and maybe a conversation-stopping dessert, likely simple too.

To me, these are the elements of a special-occasion meal, whether for two or twenty, whether the “occasion” is just another good day or something that merits mention on the calendar.

But then there’s serendipity, an inescapable magic, the mood, the company, the conversation, the laughs.

It’s so often the little things, ones you can’t predict or produce, organize or orchestrate.

Food-wise, little things often count too, I call them Little Extras That Make All the Difference.

Take beef.

Good beef needs little adornment but somehow, a spoonful of Horseradish Whipped Cream elevates a good piece of beef just one more notch.

It’s indispensable with roast beef but I’ve learned to mix a quick batch whenever serving beef, whether Frozen Steaks, beef tenderloin or our favorite family-style porterhouse roasts.

It's just a savory whipped cream spiked with horseradish, familiar and unexpected both at once, a restaurant-style touch that elevates a good meal to a memorable occasion.

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Horseradish Whipped Cream for Beef ♥, a restaurant-style touch for roast beef, steaks, other beef.


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1-1/4 cups, about 10 servings
  • 1/4 cup (47g) well-drained horseradish
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon dried mustard powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon white pepper

  • 1/2 cup (120g) heavy cream, whipped until firm peaks form

Drain off the extra liquid from horseradish by pressing through a strainer – don’t skip this step, otherwise, the whipped cream will be watery. In a medium bowl, stir together the horseradish and all remaining ingredients except the cream.

Fold in the whipped cream, gently distributing the horseradish mixture evenly throughout.

Serve with roast beef, beef tenderloin, grilled steaks, even spread on roast-beef sandwiches.

MAKE-AHEAD TIPS May be made a day or two ahead, keeps for a week or more.

ALANNA's TIPS Look for commercial horseradish in small jars in the refrigerated section of a well-stocked grocery store. Different brands have different heat, so you'll definitely want to add horseradish to your individual taste. In addition, some brands are super-wet, the horseradish almost floats in liquid. So measure the horseradish after it's well-drained, not before. For an easy variation, turn the horseradish mixture into 1 cup of sour cream, it's especially good when serving baked potatoes alongside. Who's tried the wonderful (Sloooow) Baked Potatoes? They're worth the extra time!

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .
NUTRITION INFORMATION Per Two Tablespoons: 46 Calories; 4g Tot Fat; 3g Sat Fat; 16mg Cholesterol; 139mg Sodium; 2g Carb; 0g Fiber; 1g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 2 & myWW green 2 & blue 2 & purple 2 & future WW points
Adapted from a recipe from my dear friend Lisa, who blogs at My Own Sweet Thyme. The recipe dates back probably 20 years! She may not even remember the recipe!

Hosting an English Holiday Meal?

~ traditional Christmas menu ~
Perfectly Cooked Roast Beef ♥, a simple easy-to-remember formula to perfectly cook a beef roast, whether rare to medium rare, medium to well done.

Yorkshire Pudding, light and tender ♥ No traditional English Christmas dinner is complete without what Americans call 'popovers'!

Christmas Trifle ♥, a show-stopping English trifle, my family's traditional dessert for Christmas dinner.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.