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Fast roast beef with thyme beets and horseradish crème fraiche


Serves: 2 with leftovers
timePrep time: 15 mins
timeTotal time:
Fast roast beef with thyme beets and horseradish crème fraiche
Recipe photograph by Toby Scott.

Fast roast beef with thyme beets and horseradish crème fraiche


Serves: 2 with leftovers
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
458Kcal
Fat
27gr
Saturates
11gr
Carbs
21gr
Sugars
18gr
Fibre
6gr
Protein
37gr
Salt
1.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. In a bowl, stir the horseradish into the crème fraîche and season.
  5. 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.

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