Roast Beef with Horseradish and Mustard
Serves: 6
Ingredients
5 to 6 rashers bacon, rind removed
50g butter, softened
3 garlic cloves, crushed
1 tablespoon seeded mustard
1 tablespoon horseradish
1.3kg piece topside beef roast
¾ cup red wine
1 ¾ cups beef stock
Method
- Preheat oven to 200°C. Arrange bacon rashers on a chopping board so they are slightly overlapping.
- Combine butter, garlic, mustard, and horseradish in a bowl. Rub mixture over the beef. Season with salt and pepper.
- Place beef on top of bacon rashers. Fold bacon over beef. Secure bacon at 1cm intervals using kitchen string. Transfer to a roasting dish and roast for 20 minutes.
- Reduce oven to 180°C. Add red wine and beef stock. Roast for a further 50 minutes (for medium). Remove from the oven and cover with foil. Rest for 15 minutes before carving.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.