This versatile BBQ dry rub is a staple for any home cook looking to elevate their grilling game. While the recipe context suggests a complex beef and beet dish, the core focus here is on creating a powerful seasoning profile. The rub typically combines aromatic herbs like rosemary with pungent horseradish and rich dairy elements like crème fraiche for a marinade or finishing sauce component. The flavor profile is bold, earthy, and slightly spicy, offering a hearty satisfaction that pairs beautifully with tender, seared beef fillets. Its ideal for weekend barbecues, summer gatherings, or when you want to add a professional touch to weeknight dinners. The combination of sharp horseradish, creamy textures, and roasted earthiness from the beets creates a balanced, gourmet experience that feels both rustic and refined.
Bbq Dry Rub
Description
This versatile BBQ dry rub is a staple for any home cook looking to elevate their grilling game. While the recipe context suggests a complex beef and beet dish, the core focus here is on creating a powerful seasoning profile. The rub typically combines aromatic herbs like rosemary with pungent horseradish and rich dairy elements like creme fraiche for a marinade or finishing sauce component. The flavor profile is bold, earthy, and slightly spicy, offering a hearty satisfaction that pairs beautifully with tender, seared beef fillets. Its ideal for weekend barbecues, summer gatherings, or when you want to add a professional touch to weeknight dinners. The combination of sharp horseradish, creamy textures, and roasted earthiness from the beets creates a balanced, gourmet experience that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Wash and scrub the baby beetroots thoroughly, then trim the ends.
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Place the beetroots in a large piece of foil with a little olive oil, 2 tablespoons of balsamic vinegar, and a pinch of salt and pepper.
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Wrap the foil tightly and roast the beetroots until tender, approximately 40-45 minutes depending on size.
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While the beets roast, mix the chopped rosemary, salt, and pepper on a cutting board to create a dry rub.
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Roll the fillet of beef in the herb mixture, pressing firmly to ensure the rub adheres to all sides of the meat.
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Heat a ridged grill pan or barbecue until very hot.
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Sear the beef fillet until brown and slightly crisp on all sides, about 5 minutes total.
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Remove the beef from the heat and allow it to rest for 5 minutes.
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Slice the rested beef as thinly as possible and arrange the slices on a large serving plate.
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Unwrap the roasted beetroots and scatter them randomly over the sliced beef, keeping them whole, halved, or quartered depending on their size.
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In a small bowl, mix the horseradish and creme fraiche together.
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Season the horseradish mixture with a splash of lemon juice or white wine vinegar to taste.
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Drizzle the horseradish sauce over the beetroots and beef.
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Toss the watercress with olive oil and lemon juice, then scatter it over the dish.
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Finish by sprinkling shaved Parmesan cheese over the top before serving.
Nutrition Facts
- Amount Per Serving
- Calories 1036.7kcal
- % Daily Value *
- Total Fat 61.1g94%
- Saturated Fat 24.1g121%
- Cholesterol 309.9mg104%
- Sodium 336.7mg15%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 4.0g16%
- Sugars 0.3g
- Protein 105.8g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The roasting time for beetroots depends heavily on their size; pierce with a knife to check for tenderness.
For a stronger "dry rub" flavor, increase the quantity of rosemary and add smoked paprika or garlic powder to the herb mix.
Horseradish intensity varies; taste the creme fraiche mixture before drizzling to adjust vinegar levels.
This dish serves best immediately while the beef is warm and the greens are crisp.
