Serves 6

Prep time: 10 mins

Cook time: Rare: 20 mins per 450g/1lb plus 20 mins Medium: 25 mins per 450g/1lb plus 25 mins
Well done: 30 mins per 450g/1lb plus 30 mins

Ingredients

1 x 1.3kg/3lb lean topside or sirloin joint

Salt and freshly milled black pepper

For the Horseradish and Herb Butter

100g/4oz unsalted butter, softened

30-45ml/2-3tbsp hot creamed horseradish

30ml/2tbsp freshly chopped flat-leaf parsley

For the Gravy

15ml/1tbsp plain flour

600ml/1pint good, hot beef stock

150ml/1⁄4pint full bodied red wine

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 

  2. To prepare the butter, in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously with the butter on both sides. Wrap any remaining butter in cling lm and freeze for up to 2 months. 

  3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juice. Cover with foil if browning too quickly.
  4. Remove from the oven; cover 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 roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  5. 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 well- flavoured gravy. Strain before serving.
  6. Serve the beef with seasonal vegetables and the gravy. 


Tip

Make use any remaining herb butter as a topping on pan fried or grilled steaks.