Roast sirloin with creamed horseradish
Roast sirloin with homemade horseradish sauce is an impressive alternative to turkey for Christmas dinner. It also makes the most amazing Boxing Day sandwiches.
For this recipe you will need a roasting tray that can go on the hob.
Ingredients
For the beef
- 1 tbsp vegetable oil
- 2kg/4lb 8oz sirloin of beef
- 2 tbsp English mustard powder
- 1 tbsp ground sea salt
- 1 tbsp cracked black pepper
For the creamed horseradish
- 4 tbsp horseradish root, grated
- 1 tbsp white wine vinegar
- pinch English mustard powder
- 1 tsp caster sugar
- 150ml/5fl oz double cream
Method
For the roast beef, heat the oil in a roasting tin on the hob. Seal the sirloin all over including the ends. Set aside in the roasting tin.
Preheat the oven to 220C/200C Fan/Gas 7. Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin. Pour a little water into the roasting tray (just enough to cover the bottom).
Place the beef in the oven for 30 minutes. Then reduce the temperature to 160C/140C Fan/Gas 3 and continue to roast for a further 20–40 minutes, depending on how rare you like your beef. (For rare, roast for 20 minutes per kilo or 9 minutes per lb; for medium, 30 minutes per kilo or 14 minutes per lb; for well-done, 40 minutes per kilo or 18 minutes per lb.)
To test that the beef is ready, use a meat thermometer – see the Recipe Tips for temperature guidance. Remove the joint from the oven and set aside to rest for 15 minutes.
To make the creamed horseradish, mix all the ingredients together to a smooth consistency. Season with salt and pepper.
Carve the beef and serve with the horseradish on the side.
Recipe Tips
When using a meat thermometer, you want an internal temperature of 45–52C for rare, 55–60C for medium and 68–72C for well-done.
This beef is great served in bread rolls with the horseradish sauce, some cripsy fried onions and salad leaves. Slice the beef thickly and dip one half of the roll into the cooking fat and juices, add a couple of slices of meat and top with fried onions and salad. On the other half of the roll spread a generous layer of creamed horseradish.
To make crispy fried onions, heat a knob of butter and 2 tbsp olive oil in a large frying pan. Fry sliced onions until golden-brown, about 3–5 minutes.
