Instructions: Combine mustard, honey, pepper and garlic. Rub this paste all over the roast.

allow roast to rest at room temperature. (If kitchen is especially warm, re- frigerate to marinate.)

Preheat oven to 450 F. Brush oil over bottom of roasting pan. Place pan in oven (without roast) and leave for 5 minutes. Place roast in pan, fat side up, and roast, uncovered, 15 minutes.

Reduce heat to 350 F and continue to roast 3/4 to 1 hour or until a meat thermometer inserted into center of roast reaches 120 F. (See note.)

Remove roast from oven and allow to rest 1/2 hour. Refrigerate overnight or at least a few hours.

Slice roast paper thin (use an electric knife or a very sharp carving knife) and arrange on a serving platter. Place bowls of sauces near the roast and en- courage guests to try all three.

Note: If you prefer the roast medium-rare, cook it to 130 F.

Horseradish Cream Sauce:
Drain liquid from horseradish until you have about 3 to 4 tablespoons horse- radish; discard liquid. Beat cream lightly until soft peaks form and fold in salt. Blend a few tablespoons of lightly beaten cream into well drained horseradish; then fold horseradish mixture back into cream.

Mustard Mayonnaise:
In a blender or food processor combine egg, mustard, lemon juice, salt, pepper and 1/4 cup oil. With the machine running, add the remaining oil in a slow steady stream. When all the oil is added, the mixture should be thick and resemble com- mercial mayonnaise. Blend in remaining ingredients. Taste and adjust seasoning if necessary.

Garlic Herb Sauce:
Beat together cream cheese, sour cream and mayonnaise until completely smooth.

Stir in remaining ingredients.

Refrigerate sauce a few hours before serving so that flavors meld.

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