Roast beef with cauliflower horseradish crust

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

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55 minutes
Serves 8
2 of 5 a day

Nutrition: Per serving

Kcal249
Fat4.1g
Salt0.3g
Sugar6.7g

Roast beef with cauliflower horseradish crust

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

Method

Preheat the oven to 180ºC/Fan 160ºC.
Put 150g of cauliflower into a food processor and blend with 1 tablespoon of horseradish sauce, parsley and black pepper.
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.
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.
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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