Roast Beef with Horseradish Potato Bread and Roasted Root Vegetables

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ tsp Maldon sea salt
• ¼ tsp freshly ground black pepper
• 1 tsp finely chopped fresh rosemary
• 600g/1lb 5oz Chateaubriand beef
• 2 tbsp olive oil
• 450g/1lb potatoes, boiled and puréed
• 110g/4oz plain flour
• 30g/1oz butter
• 1 tbsp baking powder
• 1 tbsp horseradish sauce
• ½ garlic
• 25g/1oz butter
• 2 carrots
• 2 parsnips
• 2 turnips
• 1 small sweet potato
• 150g/5oz butter
• 2 tbsp honey
• 150ml/5fl oz red wine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Cut the carrots, parsnips, turnips and sweet potato into even chunks. Melt 25g butter with the honey, toss with the vegetables and the crushed half garlic, and spread on a tray. Roast for 40 minutes, turning once.

2. Boil the potatoes in a pan of water until tender, then drain and purée if not already done. Cool slightly, then mix with the flour, baking powder, horseradish sauce, 30g butter and a pinch of the Maldon sea salt. Shape into a round loaf, place on a tray and bake alongside the vegetables for 25 minutes until golden.

3. Mix the rosemary, black pepper and remaining Maldon sea salt and rub over the beef. Heat the olive oil in an ovenproof pan over high heat and sear the beef on all sides for about 4 minutes. Transfer the pan to the oven and roast until the thickest part reaches 145°F (63°C), about 15 to 20 minutes.

4. Rest the beef on a board for 3 minutes. Put the pan over medium heat, add the red wine and scrape up the juices, simmering until reduced by about half, about 3 minutes.

5. Remove the pan from the heat and whisk in the 150g butter in small cubes to make a glossy sauce. Slice the beef and serve with the horseradish potato bread, the roasted root vegetables and the wine butter sauce.