Sprinkle flour Mixture over the entire refrigerated roast and rub firmly into meat. (*** SEE NOTE 1)
Then take remaining 1 tablespoon each of Salt and Freshly cracked pepper and sprinkle evenly over the fat cap of the roast.
Place roast into shallow roasting pan. The fat side should be placed face up for roasting.
Drizzle au jus over top of carved slice along with Horseradish cream sauce
1. Most roasting recipes have you bring the meat to room temperature before placing in the oven. This recipe was specifically designed to use directly from the refrigerator. If you do not follow this, your roast will be much more done than desired.
2. In the original recipe they actually said that you will learn from trial an error if your roast should be left in the oven for one to three hours. I have found that since we tend to like a more rare roast we leave ours in for an hour. But we had guests that liked their meat more medium so when I made it for them I left the roast in the oven turned off for 2 hours.See the post for the thermometer I reccomend if you know you wont be able to resit opening the oven. If using the thermometer, these are the desired temperatures:
Medium Rare 130-140° Well Done 155-160°
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.