SO delicious! The roast beef was grass-fed — an indulgence from the Indy Winter Farmers Market we’ve been hitting most Saturdays to get eggs, some meat, and as much of our produce as possible, direct from the farmers.
Brian sauteed the zucchini with some butter, garlic cream, parmesan and fresh thyme. I whipped up the horseradish sauce — just a mix of sour cream and prepared horseradish, heavy on the horseradish. I’d normally also include mayonnaise, but we’ve gone to strictly eating Brian’s homemade mayo, which obviously has a much shorter shelf life than the stuff from the store, and we didn’t have any made.
Deliciously low carb, and I will include the leftover roast beef in a couple of Ploughman’s lunches (or as Brian calls them, Desk Jockey’s lunches!) this week.