Roast Beef & Horseradish

Method

1. Preheat the oven to 220°C (425°F) and place the 300 g beef roast in a roasting tin, seasoning the surface well before transferring it to the hot oven.
2. Roast the beef for approximately 27 minutes, or until the exterior is deeply browned and the internal temperature reaches your desired doneness, then remove from the oven and allow it to rest for 5 minutes before slicing.
3. While the beef roasts, trim the 200 g brussels sprouts and halve them, then arrange them in the roasting tin alongside the beef for the final 15 minutes of cooking until they are tender and caramelised at the edges.
4. Gently warm the 300 g cauliflower purée in a small saucepan over low heat for 4 to 5 minutes, stirring occasionally until heated through and smooth.
5. Slice the rested beef roast thinly against the grain and arrange the slices on plates alongside the roasted brussels sprouts and a generous portion of cauliflower purée.
6. Finish each plate with a dollop of the 100 g horseradish sauce served alongside the beef, in the classic British tradition of accompanying roast beef with a sharp, creamy condiment.