- 1/2 cup heavy cream
- 1/2 cup prepared horseradish
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Beyond the well-charred, intensely smoky salt crust lies a generous slab of meltingly tender–and perfectly cooked–premium beef.
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.