Home » 90+ mins » Herb-Crusted Beef with Beetroot & Horseradish Cream
Herb-Crusted Beef with Beetroot & Horseradish Cream
Serves: 6
Cook: 2 hrs
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Equipment
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Ingredients
For the Beef
- 1.2 -1.5 kg Northern Ireland Farm Quality Assured beef roasting joint silverside or topside
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- Se salt and freshly ground black pepper
For the Herb Crust
- 1 small handful fresh parsley finely chopped
- 1 small handful 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 and freshly ground black pepper
For the Horseradish Cream
- 4 tbsp natural yogurt or crème fraîche
- 1 - 2 tsp horseradish sauce
- 1/2 tsp lemon juice
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Method
- Preheat the oven to 190°C(fan 170°C) /Gas mark 5.
- Pat the beef dry and rub with olive oil, salt and pepper. Spread the Dijon 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 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.
- Slice the beef and serve with roasted beetroot wedges, rocket leaves, and horseradish cream.
