Title: Roast Beef with Horseradish Sauce and Roast Potatoes
Categories: British Beef Main
Yield: 4 Servings

1 1/2	lb	Medium sized potatoes
4	lb	Forerib of beef
2	tb	Olive oil
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1/2	ts	Mustard powder
		HORSERADISH SAUCE
4	tb	Grated horseradish
1	ts	Caster sugar (fine
		Granulated sugar)
1	ts	Salt
1/2	ts	Pepper
2	ts	English mustard (can sub.
		Dijon)
4	tb	Single cream (light cream)

Preheat oven to 425F. Cooking times are: rare/50-minutes; medium- rare/70-minutes; well-done/90-minutes. Put beef into a large roasting tin. Brush with oil. Make a paste by mixing the mustard, salt and pepper with a little water. Rub meat with paste. Roast in the center for 20 mins reduce heat to 375F. Wash, peel and halve potatoes, put into a pan. Cover with lightly salted water and boil for 10 minutes. Remove and place in oven around meat, cover with the beef fat. Roast potatoes for 60-70 minutes until crisp and golden. Baste with the fat from the meat every 20 minutes. Prepare the horseradish sauce (recipe follows). Serve the horseradish sauce alongside for spooning atop beef (optional).

HORSERADISH SAUCE

Mix all in a bowl and serve. Add more horseradish for a hotter sauce.

Source: P. McElroy The Recipe Page Newsletter CAPCO Marketing newsletter@gourmetconnection.com

previous

next