Name: Horseradish and dill crusted roast beef
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1
Ingredients: 1 bunch baby beetroot, ends trimmed; 700g Beef Blade Roast; 18.20 gm olive oil; 500g baby brown onions, peeled; 30.00 ml horseradish cream; 35.10 gm wholegrain mustard; 2 bunches Dutch carrots, ends trimmed; 200g pkt baby brussels sprouts, ends trimmed, halved; 62.50 ml coarsely chopped dill; 120g sour cream; 75g mayonnaise; 11.80 gm Dijon mustard

Horseradish and dill crusted roast beef

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Prep Time:
30 minutes

Cook Time:
55 minutes

Total Time:
85 minutes

Elevate roast beef with zesty horseradish cream, tangy mustard, and fresh dill for a gourmet touch.

Ingredients:

1 bunch baby beetroot, ends trimmed
700g Beef Blade Roast
500g baby brown onions, peeled
30.00 ml horseradish cream
35.10 gm wholegrain mustard
2 bunches Dutch carrots, ends trimmed
200g pkt baby brussels sprouts, ends trimmed, halved
62.50 ml coarsely chopped dill
120g sour cream
75g mayonnaise
11.80 gm Dijon mustard

Instructions:

Preheat the oven to 200°C. Individually wrap each beetroot in foil and arrange them on a baking tray. Bake for 30 minutes or until they are tender. While the beetroots are baking, generously season the beef. Heat oil in a large flameproof roasting pan over medium-high heat. Sear the beef for 1-2 minutes on each side until nicely browned. Move the beef to a plate.
Season the beef generously. Heat oil in a large roasting pan over medium-high heat. Sear the beef on all sides for 1-2 minutes each until thoroughly browned. Remove and set aside on a plate.
Saute the onions in the pan until lightly golden, stirring occasionally, for about 5 minutes. Take the pan off the heat.
Mix horseradish cream and wholegrain mustard in a small bowl, then spread half over the beef. Roast for 20 minutes. Add carrots, brussels sprouts, and onions around the beef. Roast for another 20 minutes to your desired doneness.
Place the beef on a serving platter and generously sprinkle half of the dill over the top. Cover with foil and let it rest for 10 mins.
Protect your hands by wearing gloves while peeling the beetroot, then add it to the carrot mixture in the roasting pan. Roast for an additional 5 minutes.
Next, blend the sour cream, mayonnaise, Dijon mustard, and remaining dill into the horseradish mixture. Stir well to combine, then add 1 tablespoon of hot water and season to taste.
Slice the beef generously and plate with the roasted veggies and horseradish blend.

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