Roast beef with carrot, horseradish, duck fat potatoes and baby marrows – Food & Home Magazine

Ingredients

• <h3>Roast beef</h3>
• 1,5 – 2kg whole beef sirloin, trimmed
• salt and freshly ground black pepper, to taste
• 100g unsalted butter
• 4 fresh thyme sprigs
• 1 small onion, peeled and roughly sliced
• <h3>Horseradish cream</h3>
• 250ml (1 cup) fresh cream
• 60g horseradish, finely grated
• 2 drops Tabasco
• salt, to taste
• <h3>Carrot purée</h3>
• 1kg carrots, peeled and diced
• 1L carrot juice
• 7g (1½ tsp) salt
• <h3>Baby marrows</h3>
• 100ml olive oil
• 1kg baby marrows, washed and
• quartered lengthways
• 5ml (1 tsp) white truffle oil
• 80g Parmesan, finely grated
• <h3>Duck fat potatoes</h3>
• 300ml duck fat
• 16 baby potatoes, halved
• 3 fresh thyme sprigs
• 3 fresh rosemary sprigs
• Maldon Sea Salt, to serve
• chopped chives, to garnish
• roasted vine tomatoes, to garnish (optional)