Sunny Anderson from the Food Network creates a dish that spans the gap between winter and spring and combines comfort food with fresh, bright, and spring-like flavors. The main attraction is sliced herb-crusted roast beef with horseradish cream sauce. To begin, preheat your skillet, add olive oil to barely cover the bottom, and season the roast with salt and pepper. Sear on all sides. In the meantime, make the herb crust in the food processor. Combine 5 cloves of garlic, handful of parsley tops, couple of stems of rosemary, a few leaves of fresh oregano, teaspoon of mustard powder, salt, and pepper. Drizzle in olive oil as blades are spending to make a paste. Rub into roast and cook at 350 degrees for 45 minutes or until roast is medium-rare and still pink inside. To make the horseradish cream sauce, combine sour cream, tablespoon of horseradish, and juice of one lemon. To serve, slice the roast beef and serve with horseradish cream sauce on the side.