This horseradish and dill crusted roast beef is a comforting classic you’ll make over and over again. Full of veggies and flavour, it’s a perfect main when entertaining guests.
Serves44
Cook time55 mins55 minutes
Prep time20 mins20 minutes, + 10 mins resting time
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Method
Step 1
Preheat oven to 200°C. Wrap each beetroot in foil and place on a baking tray. Bake for 30 mins or until tender.
Step 2
Meanwhile, season the beef well. Heat oil in a large flameproof roasting pan over medium-high heat. Add beef and cook for 1-2 mins each side or until browned all over. Transfer to a plate.
Step 3
Add the onions to the pan and cook, stirring occasionally, for 5 mins or until light golden. Remove from heat.
Step 4
Combine horseradish cream and wholegrain mustard in a small bowl. Spread half the mixture evenly over the beef. Place in the roasting pan. Roast for 20 mins. Arrange carrots, brussels sprout and onions around beef. Roast for a further 20 mins for medium-rare or until cooked to your liking.
Step 5
Transfer beef to a serving platter. Sprinkle with half the dill. Cover with foil and set aside for 10 mins to rest.
Step 6
Wearing gloves to protect your hands, peel the beetroot and add to the carrot mixture in the roasting pan. Roast for a further 5 mins.
Step 7
Meanwhile, add the sour cream, mayonnaise, Dijon mustard and remaining dill to remaining horseradish mixture and stir to combine. Add 1 tbs hot water and stir to combine. Season.
Step 8
Thickly slice the beef and serve with the roasted vegetables and horseradish mixture.
This horseradish and dill crusted roast beef is a comforting classic you’ll make over and over again. Full of veggies and flavour, it’s a perfect main when entertaining guests.
Method
Step 1
Preheat oven to 200°C. Wrap each beetroot in foil and place on a baking tray. Bake for 30 mins or until tender.
Step 2
Meanwhile, season the beef well. Heat oil in a large flameproof roasting pan over medium-high heat. Add beef and cook for 1-2 mins each side or until browned all over. Transfer to a plate.
Step 3
Add the onions to the pan and cook, stirring occasionally, for 5 mins or until light golden. Remove from heat.
Step 4
Combine horseradish cream and wholegrain mustard in a small bowl. Spread half the mixture evenly over the beef. Place in the roasting pan. Roast for 20 mins. Arrange carrots, brussels sprout and onions around beef. Roast for a further 20 mins for medium-rare or until cooked to your liking.
Step 5
Transfer beef to a serving platter. Sprinkle with half the dill. Cover with foil and set aside for 10 mins to rest.
Step 6
Wearing gloves to protect your hands, peel the beetroot and add to the carrot mixture in the roasting pan. Roast for a further 5 mins.
Step 7
Meanwhile, add the sour cream, mayonnaise, Dijon mustard and remaining dill to remaining horseradish mixture and stir to combine. Add 1 tbs hot water and stir to combine. Season.
Step 8
Thickly slice the beef and serve with the roasted vegetables and horseradish mixture.
