Roast Beef with Creamy Horseradish Sauce

Roast beef

• 1 medium Beef prime rib roast, bone-in
• 1 tbsp Olive oil
• 2 tbsp Dijon mustard
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

Horseradish sauce

• 200 g Crème fraiche
• 2 tbsp Horseradish, prepared
• 1 medium Lemon

1. Take the beef out of the fridge 45 minutes before cooking so it loses its chill. Heat the oven to 220°C (430°F).
2. Peel and finely grate the garlic, then strip and finely chop the rosemary leaves. Mix the olive oil, Dijon mustard, garlic, rosemary, fine sea salt and black pepper to make a paste.
3. Pat the beef dry and rub the mustard mixture all over, including the sides. Set it in a roasting pan, bone-side down if it has a bone.
4. Roast for 20 minutes to get a good crust, then reduce the oven to 180°C (355°F). Continue roasting for 45 to 55 minutes, or until the centre reads 52°C (125°F) for medium-rare.
5. Transfer the beef to a board and rest for 20 minutes, loosely covered. The temperature will rise slightly as it rests and the juices will settle.
6. Meanwhile, make the sauce: stir the crème fraiche and horseradish together in a bowl. Finely grate in a little lemon zest, then squeeze in lemon juice to taste until tangy and balanced.
7. Carve the beef into thin slices and serve with the horseradish sauce. Spoon over any resting juices from the board for extra richness.

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