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Roast Herefordshire Beef and Homemade Creamed Horseradish

Herefordshire Mobile Kitchen dish ...


  • Ingredients for beef

  • 1 tbsp vegetable oil

  • 1/2 a whole sirloin

  • 2 tbsp English mustard powder

  • 1 tbsp ground sea salt

  • 1 tbsp cracked black pepper

  • Ingredients for rolls

  • 2tbsp olive oil

  • big knob of butter

  • 1 kg onions, sliced

  • 12-16 bread rolls, split in half

  • 3-4 little gem lettuces, leaves separated

  • Ingredients for creamed horseradish

  • 4 tbsp horseradish root, grated

  • 1 tbsp white wine vinegar

  • pinch English mustard powder

  • 1 tsp caster sugar

  • 150ml double cream


  • Method for beef:

  • 1.

    Preheat the oven to 220C/425F/Gas 7.

  • 2.

    Heat the vegetable oil in a roasting tin and seal the sirloin all over including the ends then set aside.

  • 3.

    Meanwhile mix together the mustard, salt, and pepper, rub it all over the sirloin with feeling.

  • 4.

    Now rules for roasting - place the beef in the oven for 30 minutes to roast.

  • 5.

    Reduce the temperature to 160/315F/Gas 2½ and continue to roast dependent on how you like your beef.

  • 6.

    For rare and this is what we did- cook for 20 minutes per kilo, or 9 minutes per lb.

  • 7.

    For medium 30 minutes per kilo or 14 minutes per lb.

  • 8.

    For well done 40 minutes per kilo or 18 minutes per lb.

  • 9.

    To test that it’s perfectly done, use a meat thermometer - place the spike into the centre of the meat.

  • 10.

    The meat is ready when the reading is 10 degrees below the desired temperature - see temperatures below.

  • 11.

    Remove the meat from the oven and set aside to rest somewhere warm for 15 minutes.

  • 12.

    During the resting time the meat will continue to cook inside so it will reach the required temperature within the 15 minutes.

  • Use this as a guide. :

  • 1.

    45 degrees C for rare

  • 2.

    60 degrees medium

  • 3.

    72 degrees well done

  • 4.

    We have great beef so let’s go for 45 degrees - so that means pull the meat out of the oven when the temperature is 35 to 40 degrees.

  • 5.

    Meanwhile, heat the butter and the olive oil in a big frying pan.

  • 6.

    Fry the sliced onions until they are golden brown and your house smells like a burger van - set aside.

  • Method for creamed horseradish:

  • 1.

    Mix everything together until thickened.

  • To serve:

  • 1.

    Slice the beef thickly, the end pieces can go to the ones who like the beef well done.

  • 2.

    Dip half of the bread roll into the cooking fat and juices, pile on a couple of slices of beef, top with fried onions and salad.

  • 3.

    On the other half of the bun spread the lovely creamed horseradish, place on top and serve.

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