Roast beef with carrot, horseradish, duck fat potatoes and baby marrows – Food & Home Magazine
Roast beef with carrot, horseradish, duck fat potatoes and baby marrows is a mouthwatering dinner bursting with flavours and guaranteed to please.
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Ingredients
- <h3>Roast beef</h3>
- 1,5 – 2kg whole beef sirloin, trimmed
- salt
- freshly ground black pepper
- 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)
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