Roast joint topped with a unique and tangy crust.
1 Roasting Joint – approx. 1kg
40g Horseradish Sauce
100g Butter, softened
100g Plain Flour
Sea Salt and Black Pepper
400ml Beef Stock
Beef Gravy Granules
250g Garden Peas
135g Baby Sweetcorn
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the mustard, horseradish sauce and the butter into a mixing bowl, season with some sea salt and black pepper – mix well, then add the flour and mix again.
Spread this over the fat on the top of the joint.
Put in a roasting tin and pour the red wine or stock around the beef.
Roast in the oven for about 60 minutes, less if you like your beef rare.
Prick the potatoes with a fork – put on a roasting tray and bake in the oven for 45 minutes.
Take the beef out of the roasting tin – cover with some tin foil and allow to rest for 15 minutes.
Meanwhile, use any of the cooking juices to make up the gravy.
Cook the baby corn in some boiling salted water for 5 minutes – then drain.
Cook the peas as per instructions on the pack.
Serve the roast carved with the gravy and vegetables.