Peppered Beef with Wasabi Cream Sauce

Serves 8


  • 2 garlic cloves, thinly sliced
  • 5 pound boneless rib-eye beef roast
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon kosher salt
  • 1 Tablespoon cracked black pepper
  • Wasabi Cream Sauce (see below)


  1. Cut 1-inch slits in beef roast for each slice of garlic; insert garlic slices.
  2. Place roast on a rack in roasting pan. Rub roast with oil, salt and pepper.
  3. Preheat oven to 350°F.
  4. Roast beef 2 to 2 1/2 hours or until meat thermometer registers 145°F.
  5. Carefully move roast to carving board. Place aluminum foil loosely over roast; let rest 15 to 20 minutes before slicing.
  6. Serve with Wasabi Cream Sauce (see below)

Wasabi Cream Sauce: Ingredients

  • 1 can (1 oz.) wasabi powder (1/4 cup plus 1 Tablespoon)
  • 3 Tablespoons rice vinegar
  • 2 garlic cloves
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 pkg. (.75 oz.) fresh chives, cut in 2″ pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Wasabi Cream Sauce: Directions

  1. Stir wasabi powder and rice vinegar together in a small bowl until blended; let stand 5 minutes.
  2. Place garlic in food processor bowl and pulse until minced.
  3. Add sour cream, mayonnaise, chives, salt, pepper and wasabi paste. Puree until well blended.
  4. Cover with plastic wrap and refrigerate until ready to serve.


If you prefer a more traditional horseradish sauce with roast beef, substitute 1/4 cup grated horseradish for the wasabi.



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