Roast Beef Salad with Garlic Horseradish Sauce

So on Sunday, even though it was freezing at it often is at the end of Feb in London, I wanted a change from the normal roast beef dinner. Maybe there was a part of me hoping that if I made it into a salad...the sun would shine. And you know? It did. It was still freezing of course, but at least the sky was blue.

This is a nice different way to serve your Sunday roast beef, with mini roast potatoes and a lovely crisp salad served on a platter for all to enjoy.

My roast beef salad, with a roasted garlic and horseradish sauce.

 

Ingredients:

1-1.5kg beef (sirloin is a nice cut)
2 large onions
3 white potatoes
1 bulb garlic
1 tbsp. horseradish
3/4 cup crème fraiche
large bag mixed salad
few radishes
salad cress

Method:

Firstly, weigh the beef and plan to cook 25 mins per kg, plus 25 minutes at about 190 C. Trim off any fat before you weight it, you don't need it! Then peel and slice one of the onions and lay it in the middle of a roasting tin. Pop the beef on top of the onion, drizzle over a little olive oil and season with salt & pepper. Roast and rest under some foil.

For the mini roast potatoes, peel and cut into about one and a half inch chunks. Peel the other onion and cut into wedges. Drizzle with oil, season and roast under the beef for about 30-35 minutes. Remove from oven and cover to keep warm (not hot!)

For the sauce, Cut the top off the whole bulb of garlic and place on a piece of foil. Drizzle with oil and cover the foil over the top. Roast on a shelf with the beef for about 45 mins. Let cool and then squeeze the garlic into a bowl. Add the horseradish and crème fraiche and stir well. Taste and season as you like.

To serve, slice the beef thinly. Get a large platter and cover with a mix of salad leaves. Rocket and pea shoots work well. Slice the radishes and sprinkle over. Then add the potatoes and onion wedges. Then the beef slices can be draped over the whole thing. Add plenty of blobs of sauce and top with the salad cress.

Serve with crusty baguette, a plate and let people serve themselves. Enjoy!