Ultimate Roast Beef

Is this the best Roast Beef Ever!?

Tender beef with my seasoning crust finished with a creamy horseradish sauce.

I have cooked way many many times but never on video or type up my recipe so here it is! trust me, it works and very tasty! - I would strongly advise cooking in a BBQ if possible as it does turn the flavour up to 11

Feedback from the food critic was perfect beef but the Horseradish could be hotter - What do you think?

Serves 4 hungry adults (If accompanied with usual side dishes).

Ingredients

1kg Rolled Sirloin of beef

Approx 3 Tbsp Worcestershire sauce

Seasoning:

1 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Ground black pepper

1 Tsp English mustard powder

1 Tsp Onion granules

1 Tsp Dried thyme

Horseradish Sauce:

½ Cup Crème fresh

¼ Cup horseradish sauce (from jar)

1 Tsp Worcestershire sauce

1 Tsp Dijon mustard

2 Tbsp of chopped fresh chives

Method:

If you are cooking on the BBQ (which I would recommend) get this fired up and set for indirect cooking. You are looking for an internal temp of around 200c

Get your beef out of the fridge and let it come to room temperature.

Next step add all the ingredient above under seasoning into a bowl and mix

Coat the beef in Worcestershire sauce should be around 3 Tbsp worth then sprinkle over the seasoning mix to cover all the meat. Place in a meat thermometer (if you have one) if not, get one! They make life a lot easier!

Once your BBQ is at 200c place your beef in the BBQ and close then adjust the openings on the BBQ to drop to around 170-180c then leave it to cook until internal reaches 50c (this is medium rare) adjust subject to your own preferences.

If cooking in a conventional oven set this to 210C fan then once at this level, place the meat thermometer in the beef then put your beef on a oven tray and in the oven then turn heat down to 180c. Remove once internal temp reaches 50c (this is medium rare) adjust subject to your own preferences.

While cooking prep your Horseradish sauce. Place all the ingredients listed above in a bowl, give it a good mix then pour into a serving dish and place in the fridge until needed.

Once beef has hit the internal temp desired (for me 50c) remove, cover and leave to rest for 25mins or so.

Time to plate up!

Slice either thick or thin subject to how you prefer and dip into your lovely Horseradish sauce. Or as you will probably do, cook the rest of the dish - potatoes, yorkies, peas, gravy then serve to family and friends. In any case, enjoy! This is a good one!