Roast Beef with Horseradish and Herb Butter Roast Beef with Horseradish and Herb Butter

Roast Beef with Horseradish and Herb Butter

Simple addition of a horseradish and herb butter makes this roast topside or sirloin joint a bit more special.

prep time
10 mins

cook time
1 hour 30 minutes

serves
6 people

To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients

  • 1 x 1.3kg/3lb lean topside or sirloin joint
  • Salt and freshly milled black pepper
  • For the Horseradish and Herb Butter

  • :100g/4oz unsalted butter, softened
  • 30-45ml/2-3tbsp hot creamed horseradish
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • For the Gravy

  • :15ml/1tbsp plain flour
  • 600ml/1pint good, hot beef stock
  • 150ml/¼pint full bodied red wine

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. To prepare the butter, in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously with the butter on both sides. Wrap any remaining butter in cling film and freeze for up to 2 months.
  3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
  4. Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  5. Add the remaining stock, wine and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
  6. Serve the beef with seasonal vegetables and the gravy.

Tips:

Make use any remaining herb butter as a topping on pan fried or grilled steaks.