Salt crust sirloin with roasted beetroot & horseradish cream

Salt crust sirloin with roasted beetroot & horseradish cream

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Cooking time

3 hours 30 minutes

Skill level

Moderately easy

Servings

Serves 6

Try this flavourful recipe for a new take on roast beef

Nutrition and extra info

Nutrition info

Nutrition

kcalories
611
protein
59g
carbs
8g
fat
38g
saturates
17g
fibre
2g
sugar
1g
salt
2.29g

Ingredients

  • 12 small young beetroot
  • 2 tbsp olive oil
  • 1½ kg piece boneless sirloin beef
  • 1 tbsp Maldon sea salt
  • 3 tbsp horseradish sauce from a jar
  • 200ml tub crème fraîche
  • 2 tbsp snipped chives
  • 2 tbsp parsley chopped

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Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Trim the beetroot, scrub well and pat dry with kitchen paper. Tip into a roasting tin and toss in 1 tbsp of the oil. Bake for 2 hours until tender. You can check by giving them a squeeze – if cooked they will feel slightly soft. Set aside.
  2. Sprinkle the surface of the meat with the sea salt and freshly ground black pepper. Heat the remaining oil until very hot in a large frying pan, add the meat and sear on all sides until evenly browned. Transfer to another roasting tin and roast for 40-50 minutes for medium.
  3. Remove from the oven, set on a board, cover tightly with foil and leave to rest for 10 minutes. While the meat is resting, return the beetroot to the oven to reheat for 10 minutes. Meanwhile, mix the horseradish with the crème fraîche and season with salt and pepper.
  4. To serve, thinly slice the beef and arrange on warmed plates. Cut each beetroot almost in half and set beside the beef. Spoon horseradish cream on top and sprinkle with parsley and chives. Serve with crushed potatoes with rocket and lemon.

Recipe from Good Food magazine, September 2003

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Comments

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guiness's picture
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Made this when it was first published but lost the recipe. really happy to find it again. a very beautiful dish.

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