Serves: 6
Oven Temp: 190 degrees (170 degrees fan)Method
- Preheat the oven to 190 degrees (fan 170 degrees) / gas mark 5
- Pat the beef dry and rub with olive oil, salt and pepper. Spread the Djion mustard evenly over the surface of the beef
For the herb crust
- Mix the parsley, thyme, garlic, olive oil and lemon zest together in a bowl. Press this mixture gently over the mustard-coated beef
- Place the beef in a roasting tin and cook for 1 hour 45 minutes for medium (adjust the time depending on joint size).
- Transfer to a warm plate, cover loosely with foil and allow to rest for 20 minutes before slicing.
For the beetroot
- Toss the beetroot wedges with olive oil, salt and pepper and arrange onto a tray. Roast for 20 minutes while the beef rests.
For the horseradish cream
- Mix yoghurt (or crème fraîche) with horseradish and lemon juice. Season to taste.
To serve
- Slice the beef and serve with roasted beetroot wedges, rocket leaves, and horseradish cream.
Ingredients
For the beef
- 1.2-1.5 kg NIFQA beef roasting joint (silverside or topside)
- 1 tbsp Olive oil
- 1 tbsp Djion mustard
- Sea salt
- Freshly ground black pepper
For the herb crust
- 1 Small handful of fresh parsley finely chopped
- 1 Small handful of fresh thyme leaves
- 1 Garlic clove finely grated
- 1 tbsp Olive oil
- 1 tsp Lemon zest
For the Beetroot
- 4 Medium cooked beetroot cut into wedges
- 1 tbsp Olive oil
- Sea salt
- Freshly ground black pepper
For the Horseradish
- 4 tbsp Natural yoghurt or crème fraîche
- 1-2 tsp Horseradish sauce (to taste)
- 1/2 tsp Lemon juice
