Roast beef with horseradish, beetroot and parsley
By Birgitta
Sprightly ho-ho-horseradish and sweet beetroot are the perfect accompaniments to luxurious rare sirloin.
Hugh Fearnley-Whittingstall
- 4
Ingredients
- For the horseradish sauce:
- 1.5 kg piece of sirloin
- 3-4 tbsp lard (or sunflower oil)
- 100 About 100 g fresh horseradish root, peeled and finely grated
- 2 tsp cider vinegar
- 1 tsp English mustard
- A pinch of sugar
- 125 g crème fraîche
- A pinch of salt
- A grind of black pepper
- For the salad:
- 6-8 medium beetroot
- 5 cloves garlic, peeled and thinly sliced crosswise
- 2 tbsp fresh thyme leaves
- 1 tbsp cider vinegar
- A dab of English mustard
- 1 pinch sugar
- Salt and freshly ground black pepper
- 2 tbsp sunflower oil
- 1 tbsp extra-virgin, rapeseed or sunflower oil
- 1 handful picked parsley leaves
Preparation
Step 1
Preheat the oven to 160C/325F/gas mark 3. Season the beef well. Warm a little lard in a large frying pan over a medium-high heat and sear the meat all over. Transfer to an oven tray and roast for 30 minutes, until the meat thermometer reads 30C (ie, very rare). Remove and place on a warm plate, tented with foil, to rest.
While the meat is cooking, prepare the beetroot and make the horseradish sauce. Give the beets a good scrub and trim, but don't remove the root and top. Place in a pan of boiling water and boil for 20 minutes. Drain, allow to cool down a bit, then peel - the skins should slip off easily. Slice lengthways into segments, place in a roasting tin and toss in olive oil, salt and pepper. Roast at 180C/350F/gas mark 4 for 20-25 minutes, until beginning to caramelise at the edges. For the last five minutes, add the garlic and thyme, and roast until the garlic just starts to turn golden. Keep an eye on it.
For the horseradish sauce, combine the horseradish, vinegar, mustard and sugar, and leave to macerate for 10 minutes. Mix again, then stir in the crème fraîche and season to taste.
For the vinaigrette, whisk together the vinegar, mustard, sugar, salt and pepper, then slowly whisk in the oils. Toss the beetroot and parsley in the dressing, and serve with a slice of beef and a dollop of horseradish sauce.