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8/19/2014 11:24 AM grooming • 0 Comments

Beef with Horseradish Sauce and Sherry Vinegar Sauce

Serves 4-6


The cut of beef you use is determined partly by the occasion—whether it is individual sirloin steaks for a quick meal, or a whole roast rib of beef for a grander event, this is the time to spend a few extra dollars on really good meat.



  • 4-6 sirloin steaks (or fillet or rib eye), approx. 2.5cm thick for grilling or frying, or a double rib joint, approx. 3 lbs in weight

  • 2 tbsp olive oil, plus extra for oiling the roasting tin (for the rib joint only)

  • 1 tbsp fresh thyme leaves

  • 5 fl oz good red wine (for the rib joint only)

  • Sea salt and black pepper

  • Horseradish and sherry vinegar sauce



  1. Rub the olive oil over the meat, followed by the thyme leaves and freshly ground black pepper.


  1. Place a hot griddle over a high heat, and when it is very hot and begins to smoke, season the steaks well with salt on both sides and place immediately in the pan. For a better flavor, use a hot barbecue or a hot frying pan over a high heat. For rare, sear the meat on both sides for 60 seconds; for pink 2 minutes each side; for medium to medium-well done, 3-4 minutes each side.


  1. Remove from the heat and let the meat rest for a few minutes before eating with the horseradish sauce.


  1. Remove from the refrigerator at least 2 hours before roasting to bring the joint up to room temperature. Preheat the oven to 450°. Weigh the joint and calculate the cooking time.


  • Rare: 12 minutes per 18 oz

  • Medium-rare: 15-18 minutes per 18 oz

  • Medium: 20 minutes per 18 oz

  • Medium-well done: 23 minutes per 18 oz

  • Well done: 25+ minutes per 18 oz


  1. Season the meat with ¼ teaspoon freshly ground black pepper and 1 teaspoon fine sea salt per 18 oz meat. If the total roasting time for your joint is less than an hour, sear well on all sides over a medium-high heat before putting it in the oven.


  1. Put it fat-side up in a roasting tray just large enough for the joint. If the tray is too big, scatter in a few roughly chopped vegetables (carrots, celery, onions, etc.) to keep the juices from burning and spoiling your gravy.


  1. Once in the oven, if the total roasting time is longer than 1½ hours, turn the oven down to 350°F after the first hour has elapsed.


  1. After the joint is cooked, remove it from the oven and transfer it to a carving board to rest, loosely covered with foil, for 20-30 minutes.


  1. Meanwhile, make your gravy in the roasting tray. Pour off any excess oil and place the tin over a medium heat on the hob. Pour in the red wine, let it simmer for a few minutes and scrape off any caramelized juices from the bottom.


  1. Season with salt and pepper. To serve the beef, either remove the bone and then slice, or carve right off the bone. Serve with hot gravy on top, the horseradish sauce on the side, and some roast vegetables and watercress salad dressed with oil and a squeeze of lemon.


Horseradish and Sherry Vinegar Sauce


To do this sauce justice, you really need fresh horseradish. You could ask your greengrocer to pick up some in the market. It lasts for ages in the fridge if wrapped in clingfilm. Be careful when you grate fresh horseradish, as it is particularly pungent and can make you weep if inhaled too deeply. If you have to use bottled horseradish, use the grated variety rather than the creamed sauce.




  • 3 tbsp fresh horseradish, finely grated (or 5-6 tbsp bottled grated horseradish, as a last resort)

  • 1 tbsp sherry vinegar

  • 2 fl oz double cream

  • Sea salt and black pepper








Place the grated horseradish in a small bowl, stir in the vinegar and season with salt and pepper. Now add the cream, and stir until evenly mixed. Do not over-mix as the sauce will become solid.