Mustard and thyme crusted rib-eye of beef Archive

Ingredients

• 2.25kg/5lb rib-eye of beef, boned and rolled
• 450ml/¾ pint red wine
• 150ml/¼ pint red wine vinegar
• 1 tbsp sugar
• 1 tsp ground allspice
• 2 bay leaves
• 1 tbsp chopped fresh thyme
• 2 tbsp black peppercorns, crushed
• 2 tbsp English or Dijon mustard
• 200ml/7fl oz crème frâiche
• 4 tbsp ready-made creamed horseradish
• 1 tsp English mustard
• 1 tbsp chopped fresh chives
• sea salt and freshly ground black pepper
• roasted root vegetables, to serve