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Roast beef with gravy and horseradish cream

Serves four. Roast beef with gravy and horseradish cream.

Recipe bywjf.morris
MainBeef
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Total time1 hr 46 min
DifficultyModerate
Community ratingNew recipe
Per serving56.6g protein
Photograph of Roast beef with gravy and horseradish cream
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    10 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 180°C fan / 200°C conventional.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes in total, checking the oven has reached its setting.

  4. 04

    Sear the beef

    7 minHands-on

    Pat the intact roasting joint dry and season. Sear every surface and edge in a hot pan with neutral oil. Arrange onion and thyme in a roasting tin with the beef on top.

  5. 05

    Load the oven

    2 minHands-on

    Check the oven setting and carefully put the prepared dish into the hot oven.

  6. 06

    Roast the beef

    48 minHands-off · check as directed

    Roast for roughly 40–55 minutes, checking early with a thermometer. For medium-rare intact beef remove around 54–56°C; cook longer to preference.

  7. 07

    Check and take out of the oven

    2 minHands-on

    Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

  8. 08

    Transfer beef to rest

    1 minHands-on

    Transfer to a warm clean platter and loosely cover.

  9. 09

    Rest

    20 minHands-off · check as directed

    Rest loosely covered for 20 minutes; save clean resting juices.

  10. 10

    Deglaze the tin

    5 minHands-on

    Pour off excess fat. Add wine to the hob-safe tin, scrape up browned residue and reduce.

  11. 11

    Simmer gravy (1)

    4.5 minHands-off · check as directed

    Add stock and simmer gently for 10 minutes.

  12. 12

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  13. 13

    Simmer gravy (2)

    4.5 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  14. 14

    Strain the gravy and mix slurry

    3 minHands-on

    Strain the liquid into a saucepan. Mix cornflour with its listed cold water.

  15. 15

    Finish the gravy

    2 minHands-on

    Add resting juices and sherry vinegar. Whisk in cornflour slurry gradually to give a light gravy, simmer for 1 minute and season.

  16. 16

    Mix horseradish cream

    2 minHands-on

    Mix creme fraiche, prepared horseradish and Dijon.

  17. 17

    Carve and serve

    4 minHands-on

    Carve beef across the grain and serve with hot gravy and horseradish cream alongside.

Equipment check

5 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan
  • Oven and oven-safe dish

Check the listed equipment and capacity before you start.

Recipe diagnostics

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