Roast Beef Topside W. Horseradish Cream & Rosemary Crust
Ingredients
- 1 kg beef topside roast
- 1 Handful rosemary sprigs
- 2 tbsp horseradish cream or horseradish mustard
- Freshly ground pepper
Instructions
- Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
- Take half the rosemary leaves off their sprigs and finely chop.
- Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
- Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
- Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
- Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
- Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.