Horsemeat Roast with Blue Cheese-Horseradish Sauce

Horsemeat Roast with Blue Cheese-Horseradish Sauce
  • 6 servings
  • 0:10 Preparation
  • 0:35 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 kg

    horsemeat roast

  • irresistibles dijon mustard as needed

  • Salt and pepper

  • blue cheese-horseradish sauce

  • 3 Tbsp.
    (45 mL)

    blue cheese, crumbled

  • 3 Tbsp.
    (45 mL)

    sour cream

  • 5 tsp.
    (25 mL)

    minced chives

  • 5 tsp.
    (25 mL)

    prepared horseradish or wasabi (japanese horseradish) powder

  • 5 tsp.
    (25 mL)

    light mayonnaise

  • freshly ground peppercorns to taste


Preheat oven to 425°F (210°C).

Heat oil in a skillet over medium-high heat.

Sear roast all sides.

Rub with mustard and season.

Roast 10 minutes.

Reduce temperature to 350°F (180°C) and continue to cook to desired degree of doneness.

Take meat out, cover loosely with foil and let stand.

In a bowl, mix sauce ingredients together.

In a skillet, bring sauce to a boil.

Lay sliced meat on a bed of sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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