Ingredients:
2 T. sour cream
2 t. prepared horseradish
1 c. breadcrumbs
1/4 c. olive oil
1/4 c. mixture of chopped thyme, sage and rosemary
1 garlic clove, chopped
2 t. vegetable oil
1 boneless rib-eye roast (2 1/2 lbs.), room temp

Preheat oven to 400 degrees. Mix sour cream and horseradish in a small bowl and season with salt and pepper. In another bowl, combine herbs, bread crumbs, garlic and olive oil. Season with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat. Season roast with salt and pepper, and sear until all sides are browned, about 2 mins. per side. Transfer to a cutting board, and rub sour cream mixture on one side, followed by breadcrumb mixture, pressing to adhere. Return roast to skillet or rimmed baking sheet, and bake for 35-45 mins. or until a meat thermometer inserted into center of roast reads 140. Let rest for 15 mins. before slicing.