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Roast Sirloin of Beef with Horseradish Cream

Allow at least 8 oz (225g) meat, uncooked weight, per serving

Description/Notes:

Roast beef has been served on the Christmas table centuries before the supermarkets decreed that turkey was the traditional Yuletide fare; succulent roast sirloin makes a welcome change from that most over-hyped of Christmas birds

Ingredients:

Beef

  • sirloin of beef, allowing 8oz. (225g) uncooked weight per serving
  • a little oil or dripping if beef is very lean

    Horseradish cream

  • quarter pint of double cream
  • 2 tsps. sugar
  • 2 tsps. lemon juice
  • 2 tbsps. grated horseradish
  • pinch of mustard

    Cooking Instructions:
    1. #for the meat
    2. Pre-heat the oven to 425F, Gas Mark 7, 210 C
    3. Weigh the meat and place in a roasting tin, adding a little dripping if very lean
    4. Roast in the centre of the pre-heated oven for 20 minutes per lb. plus 20 minutes for a medium done joint
    5. # for the horseradish cream
    6. Put the horseradish, sugar, mustard and lemon juice into a bowl and mix well
    7. Whip the double cream until it begins to stiffen
    8. Blend the whipped cream into the horseradish mixture then spoon into a serving bowl to accompany the beef



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000