Roast beef with horseradish cream

Name: Roast beef with horseradish cream
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1.5kg beef topside joint; 2 tbsp olive oil; 1 tbsp English mustard powder; 1 tsp ground black pepper; 1 tsp salt; 150ml soured cream; 3 tbsp horseradish sauce; 1 tsp lemon juice; 1 tsp caster sugar

A roasting joint of beef cooked pink with a sharp horseradish cream on the side. Rest it well and it carves cleanly.

Time1 hr 30
LevelMedium
Costabout £3.00 a head
Oven220°C (200°C fan)

6 servings

Ingredients

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1.5 kgbeef topside joint
2 tbspolive oil
1 tbspEnglish mustard powder
1 tspground black pepper
1 tspsalt
150 mlsoured cream
3 tbsphorseradish sauce
1 tsplemon juice
1 tspcaster sugar

Method

1
Take the beef out of the fridge 1 hour before cooking. Heat the oven to 220°C (200°C fan).
60 min
2
Rub the beef with the oil, mustard powder, pepper and salt. Set it on a rack in a roasting tin.
3
Roast for 20 minutes, then turn the oven down to 180°C (160°C fan).
20 min
4
Continue roasting for 1 hour for medium rare, or 1 hr 15 for medium.
60 min
5
Lift the beef onto a board, cover loosely with foil and rest for 30 minutes.
30 min
6
Stir the soured cream, horseradish, lemon juice and sugar together. Season to taste.
7
Carve the beef thinly and serve with the horseradish cream and the resting juices.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.