Beef with Horseradish-Beet Aioli

cooking.nytimes.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

subheading: FOR THE BEEF:

3 pounds center-cut beef tenderloin, boneless rib roast or center-cut London broil, trimmed

2 teaspoons kosher salt, more as needed

1 ½ teaspoons black pepper

Finely grated zest of 1 lemon

2 garlic cloves, finely grated on a microplane or mashed

3 large leeks, white and light green parts, trimmed, halved lengthwise and rinsed

1 tablespoon extra-virgin olive oil

½ cup dry white wine

5 cups mixed root vegetables, such as parsnip, carrot, turnip, celery root and rutabaga, trimmed, peeled and cut into ¾-inch chunks (1 ½ pounds trimmed)

10 smashed and peeled garlic cloves

6 cups good-quality beef stock (or chicken stock in a pinch)

1 small bunch thyme, tied with kitchen twine

1 bay leaf

Lemon juice, as needed

Coarse sea salt, as needed

Chopped chives, for garnish

subheading: FOR THE FRESH HORSERADISH AND BEETS:

1 medium horseradish root (about 10 ounces), peeled and cut into large chunks

1 small raw beet, peeled

⅔ cup white wine vinegar

1 ½ tablespoons granulated sugar

½ teaspoon kosher salt

subheading: FOR THE AIOLI:

1 large egg, at room temperature

1 large egg yolk, at room temperature

Juice of ½ lemon

½ teaspoon kosher salt

1 cup extra-virgin olive oil

Directions at cooking.nytimes.com

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