Easter recipes

Roast beef with horseradish mash

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub a 500g beef joint with 2 teaspoons Dijon mustard and 1 teaspoon horseradish sauce and season generously. Heat 1 tablespoon vegetable oil in a large frying pan until nearly smoking, then add the beef joint and sear for 1 minute each side. Transfer the joint to a roasting tin and roast for 25–45 minutes, depending how well done you prefer it cooked. Cover loosely with foil.
  2. Meanwhile, peel and dice 400g potatoes and put in a large saucepan, cover with water, bring to the boil, then simmer for 20 minutes until tender. Season and add 30ml low-fat milk, 25g butter and 1 tablespoon horseradish sauce, then mash until very smooth.
  3. For the gravy, make up 200ml stock with half a beef stock cube and set aside. Pour any beef juices into a saucepan and stir in 1 tablespoon plain flour and 1 tablespoon redcurrant jelly. Cook over a medium heat for 1 minute, then add 100ml red wine. Turn up the heat, whisking all the time. After 2 minutes, stir in the stock. Simmer for 5–10 minutes, stirring regularly and season to taste.
  4. Meanwhile, put 2 frozen Yorkshire puddings on a tray and cook to pack instructions. Bring a pan of water to the boil and cook 150g asparagus and 150g Tenderstem broccoli for 3–4 minutes 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.

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Roast beef with horseradish mash

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Showing 1 to 12 of 12 items

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