Roast topside of beef with horseradish crème fraiche

Roast topside of beef with horseradish crème fraiche

A fresh, quick and easy recipe, this roast topside of beef is perfect for a dinner with friends.

Ingredients (serves 4)
1kg of topside beef
Olive oil
Salt
Black pepper
1/2 tsp salt
80g horseradish root
80g crème fraiche
60g double cream
10ml white wine vinegar
10g Dijon mustard
Handful of wild garlic (5/6 leaves)


Method
Take the beef out of the fridge 1 hour before you want to cook it, to let it come to room temperature.
Preheat the oven to 180 degrees. 
Heat up a pan on a high heat.
Season the topside of beef with olive oil, salt and black pepper.
Sear the beef in the hot pan until browned all over (7 – 8 minutes).
Place onto a roasting tray and roast for approximately 40-45 minutes. Check internal temperature is 50 degrees.
Remove from the oven and rest for 20-30 minutes before serving.

To make the horseradish crème fraiche:
Grate the horseradish root.
Chop the wild garlic.
In a food processor, combine the crème fraiche, double cream, vinegar and Dijon mustard.
Stir in the chopped wild garlic and serve on the side of the roast beef.