Roast beef with cauliflower horseradish crust

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Roast beef with cauliflower horseradish crust

This lean beef roast with fiery horseradish is sure to become a family favourite

55 minutes

Serves 8

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Too much red meat increases the risk of bowel cancer. All our beef recipes keep an eye on portion size, so you can still enjoy red meat as part of a healthy diet.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Too much red meat increases the risk of bowel cancer. All our beef recipes keep an eye on portion size, so you can still enjoy red meat as part of a healthy diet.

Ingredients

  • 2 large cauliflowers, about 500g each, cut into florets
  • 3 tablespoons horseradish sauce
  • Small handful parsley
  • Freshly ground black pepper
  • 600g piece lean topside beef
  • 1kg new potatoes, cut into quarters
  • 350g leeks, roughly chopped
  • 2 teaspoons sunflower oil

CALORIES: 249

FAT: 4.1g

5 A DAY: 2

SALT: 0.3g

SUGAR: 6.7g

Method

  1. Preheat the oven to 180ºC/Fan 160ºC.
  2. Put 150g of cauliflower into a food processor and blend with 1 tablespoon of horseradish sauce, parsley and black pepper.
  3. Spread the cauliflower mixture on top of the beef in an even layer and place in a small roasting tin, crust side up. Roast for 25–35 minutes (25 for rare, 35 for well done). Remove from the oven and set aside to rest for 20 minutes.
  4. Meanwhile, cut the rest of the cauliflower into small florets. Arrange in a single layer on a two large baking sheets with the leeks and potatoes and toss together with the oil.
  5. After you take the beef out, put the vegetables in the oven and roast for 20 minutes. Slice the beef into 8 thin slices and serve alongside cauliflower, potatoes and the remaining horseradish sauce.

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The beef will continue to cook while resting, so even if it looks a little pink when you remove it from the oven, it should be cooked to perfection by the time you serve


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