Ingredients (Serves 4-6
For the horseradish and herb butter
- 1.4kg/3lb lean topside or sirloin joint
- Salt and freshly ground black pepper
- Yorkshire puddings and seasonal vegetables to serve (optional)
For the gravy
- 100g/4oz unsalted butter, softened
- 2-3 tbsp hot creamed horseradish
- 2 tbsp freshly chopped flat-leaf parsley
- 1 tbsp plain flour
- 600ml/1pt good, hot beef stock
- 150ml/1/4pt full-bodied red wine
- Preheat the oven to 180°C, 350°F, Gas 4.
Prepare the butter by mixing all the ingredients together in a small bowl.
Place the beef joint on a chopping board and score the skin. Season and spread generously all over with the butter. (Wrap any remaining butter in clingfilm and freeze for up to 2 months.)
Place the joint on a rack in a roasting tin in the preheated oven for the appropriate cooking time, depending on your taste – for rare, 20 minutes per 450g/1lb, plus 20 minutes; for medium, 25 minutes per 450g/1lb, plus 25 minutes; for well done, 30 minutes per 450g/1lb, plus 30 minutes. Baste occasionally with the meat juices, and cover with foil if browning too quickly.
When cooked, remove from the oven, cover loosely with foil and leave to rest on a large plate for 15-20 minutes.
Meanwhile, make the gravy. Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat on the hob and sprinkle with the flour. Stir well with a small whisk or spoon, add a little of the stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, wine and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, until reduced to a gravy consistency. Strain before serving.
Carve the beef and serve on warm plates with the gravy and accompanied by Yorkshire puddings and seasonal vegetables, if liked.