- 3kg beef roast
- 120g prepared horseradish
- 2 tbsp salt
- 2 tbsp Dijon mustard
- 2 tbsp finely chopped parsley
- 1 tbsp black pepper
- 1 tbsp caster sugar
- 30g of room temperature butter
- 2 tbsp flour
- To serve:
- Wilted spinach
- Roast or mashed potatoes
- 1 tbsp sherry vinegar
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Set a rack in a large, deep roasting pan and place the beef roast on top.
2. In a small bowl, blend the horseradish, salt, mustard, parsley, pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the beef.
3. Roast in the lower third of the oven for two hours or until a thermometer reads 50˚C. Transfer the roast to a cutting board and let it rest for at least 20 minutes.
4. Meanwhile, heat the roasting pan over a medium-high heat. Mash together the flour and remaining butter, then whisk into the pan juices in the roasting tin. Bring to a simmer until thickened.
5. Discard any trussing string from the meat and thinly slice the beef across the grain. Transfer the meat to a platter and serve with the gravy, wilted spinach and roast or mashed potatoes.
