- 1½-3 tablespoons scrubbed. peeled. and shredded horseradish root
- 1 teaspoon wine vinegar
- 1 teaspoon lemon juice
- ¼ teaspoon gluten-free mustard
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sugar
- 1 cup (8fl oz) cream. whipped into soft peaks
- 4lb sirloin of beef
- Extra virgin olive oil
- 1/2 oz black peppercorns, cracked
- Sea salt
- Sprigs of rosemary. watercress, or flat parsley, to garnish
- Gluten-free Yorkshire pudding
- Horseradish sauce
- 1¾-2½ cups homemade beef broth
- Dash of red wine (optional)
- Salt and freshly ground black pepper
- Gluten-free roux (optional)
- For the Horseradish Sauce: Put the shredded horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper, and sugar. Fold in the softly whipped cream, but do not overmix or it will curdle. It keeps for 2-3 days, but cover it tightly so it does not pick up other flavors in the refrigerator.
- An hour or so before you plan to cook the meat, score the fat lightly, brush the surface of the meat with olive oil and coat with freshly cracked black pepper.
- Preheat the oven to 475°F. Place the meat in a roasting pan, fat side up, sprinkle with sea salt and put into the fully heated oven. Roast for 15 minutes, then reduce the temperature to 350°F. As the fat renders down it will baste the meat. Calculate the cooking time per lb and roast until the beef is cooked to your taste.
- Make the batter for the Yorkshire pudding and leave to rest for about 1 hour. Make the horseradish sauce, cover and refrigerate.
- Test the meat by pressing a lean surface: if the flesh springs back readily and feels quite soft, it is rare. Alternatively use a meat thermometer, but do not let it touch a bone, otherwise the reading will be inaccurate. (Beef is rare at an internal temperature of 140°F, medium at 158°F and well done at 167°F.)
- When the meat is cooked, allow to rest on a plate in a warm oven for 15-30 minutes before carving, depending on the size of the roast. The internal temperature will continue to rise as much as 4-6°F, so remove the roast from the oven while it is still slightly less done than you would like. Increase the oven to 450°F.
- Degrease the roasting pan, reserving the beef fat for roasting potatoes and cooking the Yorkshire pudding. Bake the Yorkshire puddings for 20 minutes.
- Pour the beef broth into the roasting pan, put back on the heat and bring to a boil, and add a dash of red wine if you wish. Use a whisk to ensure that all the caramelized meat juices on the tin are dissolved. Season with salt and freshly ground black pepper and thicken with a small quantity of gluten-free roux if you wish. Taste and strain into a hot sauceboat.
- Transfer the meat to a hot carving dish, adding any meat juices to the gravy. Cut the meat into slices about 1/2 inch thick with a sharp carving knife. Serve on hot plates with a little gravy, Yorkshire pudding, and roasted red onions. Serve the horseradish sauce separately.