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Roast beef with horseradish mash recipe

Roast beef with horseradish mash recipe

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Make light work of this easy roast beef for two, served with horseradish mash and seasonal greens. It's on the table in under an hour - win! Don't forget the Aunt Bessie's Yorkshire Puddings. See method

  • Serves 2 with leftovers
  • 15 mins to prepare and 40 mins to cook
  • 929 calories / serving

Ingredients

  • 500g roasting beef joint
  • 2 tsp Dijon mustard
  • 1 tsp horseradish sauce
  • 1 tbsp vegetable oil
  • 400g Maris Piper potatoes, peeled and diced
  • 30ml semi-skimmed milk
  • 25g butter
  • 1 tbsp creamed horseradish
  • 2 Aunt Bessie’s Glorious Golden Yorkshire Puddings
  • 150g asparagus
  • 150g Tenderstem broccoli

For the gravy

  • 1 tbsp plain flour
  • 1 tbsp redcurrant jelly
  • 100ml red wine
  • ½ beef stock cube, made up to 200ml

Perfect with:

Aunt Bessie's 10 Glorious Golden YorkshiresHearty, golden and wholesome, and just the right amount of crispiness. Aunt Bessie's 10 Glorious Golden Yorkshires
Hearty, golden and wholesome, and just the right amount of crispiness.
Shop ingredients
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    3880kj
    929kcal
    46%
  • Fat

    50g 72%
  • Saturates

    18g 90%
  • Sugars

    12g 14%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 59g Protein 54g Fibre 7.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the beef with the mustard and horseradish; season generously. Heat the oil in a large frying pan until nearly smoking, then add the beef joint and sear for 1 min each side. Transfer the joint to a roasting tin and roast for 25-45 mins, depending how well done you prefer it cooked. Cover loosely with foil.

  2. Meanwhile, put the potatoes in a large saucepan, cover with water, bring to the boil, then simmer for 20 mins until tender. Season and add the milk, butter and horseradish, then mash until very smooth.

  3. For the gravy, pour any beef juices into a saucepan and stir in the flour and redcurrant jelly. Cook over a medium heat for 1 min, then add the wine. Turn up the heat, whisking all the time. After 2 mins, stir in the stock. Simmer for 5-10 mins, stirring regularly; season to taste.

  4. Meanwhile, put the Yorkshire puddings on a tray and cook to pack instructions. Bring a pan of water to the boil and cook the vegetables for 3-4 mins until al dente.

  5. Carve the beef into slices and serve with the mash, Yorkshires, vegetables and gravy for a simple and delicious roast for two.

See more Roast beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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