This dish makes an impressive Sunday Lunch option and is delicious for next day sandwiches. For this recipe you will need a roasting tray that can go on the hob.


For the Beef

  • 1 tbsp vegetable oil
  • 2kg/4lb 8oz sirloin of beef
  • 2 tbsp English mustard powder
  • 1 tbsp ground sea salt
  • 1 tbsp cracked black pepper

For the creamed horseradish

  • 4 tbsp horseradish root, grated
  • 1 tbsp white wine vinegar
  • 1 pinch caster sugar
  • 150ml/5fl oz double cream


  • For the roast beef, heat the oilin a roasting tin on the hob. Seal the sirloin all over including the ends. Set aside in the roasting tin.
  • Preheat the oven to 220C/200CFan/Gas 7. Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin. Pour a little water into the roasting tray (just enough to cover the bottom).
  • Place the beef in the oven for30 minutes. Then reduce the temperature to 160C/140C Fan/Gas 3 and continue to roast for a further 20–40 minutes, depending on how rare you like your beef. (For rare, roast for 20 minutes per kilo or 9 minutes per lb; for medium, 30 minutes per kilo or 14 minutes per lb; for well-done, 40 minutes per kilo or 18 minutes per lb.)
  • To test that the beef is ready, use a meat thermometer. Remove the joint from the oven and set aside to rest for 15 minutes.
  • To make the creamed horseradish, mix all the ingredients together to a smooth consistency. Season with salt and pepper.
  • Carve the beef and serve with the horseradish on the side. Serves 6 – 8 people.