Waste not, want not :)
2 Tbsp. (30 mL) extra virgin olive oil
2¼ lb. (1 kg) horsemeat roast
Dijon mustard as needed
Salt and pepper to taste
Blue cheese-horseradish sauce
3 Tbsp. (45 mL) blue cheese, crumbled
3 Tbsp. (45 mL) sour cream
5 tsp. (25 mL) minced chives
5 tsp. (25 mL) prepared horseradish or wasabi (Japanese horseradish) powder
5 tsp. (25 mL) light mayonnaise*
Freshly ground peppercorns to taste
Preheat oven to 425°F (210°C).
Heat oil in a skillet over medium-high heat.
Sear roast all sides.
Rub with mustard and season.
Roast 10 minutes.
Reduce temperature to 350°F (180°C) and continue to cook to desired degree of doneness.
Take meat out, cover loosely with foil and let stand.
In a bowl, mix sauce ingredients together.
In a skillet, bring sauce to a boil.
Lay sliced meat on a bed of sauce.