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.
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 x 1.3kg lean topside or sirloin joint
For the Horseradish and Herb Butter:
- 100g unsalted butter, softened
- 2-3 tablespoons hot creamed horseradish
- 2 tablespoons freshly chopped flat-leaf parsley
For the Gravy:
- 1 tablespoon plain flour
- 600ml good, hot beef stock
- 150ml full bodied red wine
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- 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.
- 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.
- 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.
- 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.
- Serve the beef with seasonal vegetables and the gravy.