Intermediate
6
Servings
Our method
- Preheat the oven 220°C/Gas 7
- Season the joint with sea salt and black pepper, rubbing it into the fat and flesh.
- To prepare the herb crust for the beef, place one tablespoon of olive oil in a frying pan and heat. Seal the beef on all sides, including the ends. Remove from the heat and place the beef in a roasting tray. Set aside.
- Mix the breadcrumbs and chopped herbs together with a little sea salt and black pepper. Spread the beef with mustard and then press plenty of breadcrumb mix onto the mustard. Melt the butter and the remaining olive oil and drizzle over the herb crusted beef.
- Roast in the oven for 20 minutes then turn down the oven to 160°C/Gas 3 and continue to cook for 20 minutes per 450g for medium or 15 minutes per 450g for rare. Remove the roast from the oven, cover in foil and rest on a plate for a good 30 minutes.
- Meanwhile prepare the mash; cook the potatoes in boiling water for 15 minutes until tender. Refer to pack cooking instructions to cook the peas. Add the peas 1 minute before the end of the cooking time, drain well. Add the horseradish, butter and cream, season well and mash together.
- To serve, slice the beef and serve on top of the pea, potato and horseradish mash.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
For the Beef:
2
kilo
Rolled beef rib
Sea salt and black pepper
2
tablespoons
Olive oil
For the Herb Breadcrumbs:
100
g
fine fresh Breadcrumbs
2
tablespoons
chopped Parsley
1
tablespoon
freshly chopped Basil
4 heaped
tablespoons
Dijon Mustard
1
tablespoon
freshly chopped Rosemary
75
g
melted Butter
Sea salt and Black Pepper
For the Pea, Potato and Horseradish Mash:
750
g
Potatoes, peeled and chopped
350
g
Birds Eye Garden Peas
3
tablespoons
Horseradish
50
g
Butter
1
tablespoon
Single cream
Sea salt and black pepper
