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Bbq Dry Rub

BBQ Dry Rub recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1036.7
Dietary: Gluten-free
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
  • 1 1/2 Pounds (680 grams) baby beetroots
  • 1 Handful fresh rosemary, finely chopped
  • 3 1/2 pound (1.5 kilogram) fillet of beef
  • 3 1/2 Ounces (100 grams) freshly grated or creamed horseradish
  • 7 Ounces (200 grams) creme fraiche
  • 1 Lemon, juiced, or white wine vinegar
  • 3 Good handfuls watercress
  • 3 1/2 Ounces (100 grams) shaved Parmesan
  • 10 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
Directions
  1. 1
    Preheat the oven to 450 degrees F (230 degrees C).
  2. 2
    Wash and scrub the baby beetroots thoroughly, then trim the ends.
  3. 3
    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.
  4. 4
    Wrap the foil tightly and roast the beetroots until tender, approximately 40-45 minutes depending on size.
  5. 5
    While the beets roast, mix the chopped rosemary, salt, and pepper on a cutting board to create a dry rub.
  6. 6
    Roll the fillet of beef in the herb mixture, pressing firmly to ensure the rub adheres to all sides of the meat.
  7. 7
    Heat a ridged grill pan or barbecue until very hot.
  8. 8
    Sear the beef fillet until brown and slightly crisp on all sides, about 5 minutes total.
  9. 9
    Remove the beef from the heat and allow it to rest for 5 minutes.
  10. 10
    Slice the rested beef as thinly as possible and arrange the slices on a large serving plate.
  11. 11
    Unwrap the roasted beetroots and scatter them randomly over the sliced beef, keeping them whole, halved, or quartered depending on their size.
  12. 12
    In a small bowl, mix the horseradish and creme fraiche together.
  13. 13
    Season the horseradish mixture with a splash of lemon juice or white wine vinegar to taste.
  14. 14
    Drizzle the horseradish sauce over the beetroots and beef.
  15. 15
    Toss the watercress with olive oil and lemon juice, then scatter it over the dish.
  16. 16
    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.

Keywords: bbq, dry rub, beef, fillet, beets, rosemary, horseradish, grilling, roasting, american cuisine, creme fraiche, parmesan, watercress, balsamic vinegar, herb crust, steak dinner, summer grilling, meat seasoning
Read it online: https://www.chefs-mate.com/recipe/bbq-dry-rub-6/