Peppercorn Roast Beef with Horseradish Cream
To make this tender beef roast, brothers Nakul and Arjun Mahendro—restaurateurs who, along with their parents, run Badmaash, a modern Indian concept with two locations in Los Angeles—start with a center-cut strip roast, which they spread with peppercorns, salt, mustard, and rosemary leaves. An overnight chill seasons and tenderizes the meat and also dries the outside of the roast nicely, helping to create a crispy crust after roasting. It's a perfect centerpiece for a Sunday dinner.