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Fast roast beef with thyme beets and horseradish crème fraiche
Serves 2 with leftovers | prep 15 mins | total time
Fast roast beef with thyme beets and horseradish crème fraiche
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Serves 2 with leftovers | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
458Kcal
Fat
27gr
Saturates
11gr
Carbs
21gr
Sugars
18gr
Fibre
6gr
Protein
37gr
Salt
1.9gr
Ingredients
- 1 x So Organic small beef roasting joint (about 540g)
- 1 tsp oil, plus 1 tbsp for the beetroot
- ¼ tsp English mustard powder
- 1 x 105g pack smoked pancetta slices
- ½ x 15g pack thyme
- 1 x 500g bunch beetroot, trimmed
- 2 tsp horseradish sauce (we like Taste the Difference)
- 4 tbsp crème fraîche
- a large handful of rocket leaves
Step by step
Get ahead
Prepare the beef up the end of step 1 up to a few hours ahead and keep in a cool place but don't chill.
- Remove the beef from the fridge 30 minutes before you begin. Preheat the oven to 190°C, fan 170°C, gas 5. Remove the packaging and string from the beef and pat it dry with kitchen paper. Heat a dry frying pan until hot. Rub the beef all over with 1 teaspoon oil, then sear in a hot pan, turning until browned all over – this should take about 5 minutes. Remove to a board, cool for 5 minutes, then season all over with black pepper and the mustard powder. Wrap the pancetta slices around the beef, overlapping until completely covered. Tie with 2 or 3 pieces of string to hold in place. Tuck half of the sprigs of thyme under the string.
- Cut the unpeeled beetroot into even-sized wedges and spread out in a medium roasting tin (just big enough for the beetroot to be in a single layer). Remove the leaves from the remaining sprigs of thyme and add these to the tin with 1 tablespoon of olive oil. Season and toss together. Put the beef on top of the beetroot.
- Roast in the oven for 35 minutes (for medium), or 40-45 minutes for more well done. Remove from the oven and lift the beef onto a board, then loosely cover with foil and rest for 15 minutes. Increase the oven temperature to 220°C, fan 200°C, gas 6. Cover the tin with the beetroot with foil and return to the oven for 15 minutes while the beef rests.
-
Tip With a small joint of beef, it's best to sear it first in a pan – rather than starting the joint off at a higher oven temperature – to prevent overcooking.
- In a bowl, stir the horseradish into the crème fraîche and season.
- Toss the beetroot with a large handful of rocket and transfer to a serving dish. Carve the rested beef and serve with the rocket, beets and horseradish crème fraîche.