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

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

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Roast beef with carrot, horseradish, duck fat potatoes & marrows is a mouth-watering and rich dinner that's perfect for entertaining.

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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)

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