About this recipe:This beef roast is not only tender and delicious, it's also quick to prepare. The meat is coated in mustard before being roasted and served with a horseradish-walnut cream. Enjoy with roast potatoes and vegetables. Perfect for Sunday lunch or Christmas dinner.
3.6kg rib of beef
3 tablespoons prepared mustard
1 bunch kale
350ml double cream
4 tablespoons horseradish
1 1/2 teaspoons lemon juice
1/2 teaspoon caster sugar
120g chopped and toasted walnuts
salt and pepper to taste
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Place meat in a roasting tin. Spread mustard over the meat.
Roast at 220 C / Gas 7 for 45 minutes. Cover loosely with foil and continue roasting until internal temperature of roast reaches 50 degrees C for rare. Remove from oven keeping the foil loosely tented over the roast. Let stand 30 minutes. Transfer to a platter and garnish with kale, if desired.
In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.