Christmas Roast Beef with Mustard, Horseradish & Herb Crust
A rib or sirloin joint coated in a crust of Dijon, English mustard, horseradish, garlic, rosemary and butter, roasted on a bed of onions and carrots. Served with roast Brussels sprouts and the pan juices as gravy.
2 hrs 30 mins
Getting Somewhere
Serves 8
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Nutrition per serving
620
Calories
52g
Protein
12g
Carbs
40g
Fat
Ingredients
- 2–2.5kg (4½–5½ lb) boneless rib, sirloin or top round roasting joint
- 3 onions, halved
- 4 carrots, halved lengthways
- A few sprigs of rosemary
- Salt and black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon English mustard powder (Colman's)
- 2 tablespoons prepared horseradish
- 4 garlic cloves
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon coarsely ground black pepper
- 60g (4 tablespoons) soft butter
- 1 teaspoon flaky salt
- 750g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil or beef dripping
- Salt and pepper
- 250ml red wine or beef stock
- 300ml beef stock
How to make it
1. Make the crust Put the garlic, rosemary, pepper and salt in a small food processor and pulse until fine. Add the Dijon, mustard powder, horseradish and butter and blitz to a thick paste.
2. Prepare the joint Pat the beef dry and season it all over with salt. Heat the oven to 220°C (425°F). Lay the onions, carrots and rosemary sprigs in a roasting tin as a trivet and sit the beef on top, fat side up. Spread the paste thickly over the top and sides.
3. Roast hot, then lower Roast for 20 minutes at 220°C to set the crust, then turn down to 160°C (325°F). Allow roughly 15 minutes per 500g for medium-rare. Start checking early: you want 50–52°C (122–125°F) in the centre for medium-rare, 57°C (135°F) for medium.
4. Rest Lift the beef onto a board, cover loosely with foil and rest for at least 30 minutes. It keeps rising a few degrees.
5. Roast the sprouts While the beef rests, turn the oven up to 220°C. Toss the sprouts in oil, salt and pepper and roast cut side down for 20–25 minutes until charred at the edges.
6. Make the gravy Put the roasting tin on the hob, squash the onions and carrots with a masher, add the wine and bubble for a couple of minutes, scraping up everything stuck to the tin. Add the stock, simmer for 5 minutes, then strain. Add any juices from the resting beef.
7. Carve Carve across the grain into thin slices and serve with the sprouts, gravy, roast potatoes and Yorkshire puddings.
Good to know
- A meat thermometer takes all the guessing out of a big expensive joint
- The crust can be made a day ahead and kept in the fridge
- Leftover beef makes the best sandwiches with extra horseradish
Cooking ability level
Photos
