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Classic Yorkshire Roast Beef with Homemade Horseradish Cream
Nothing beats a proper roast, and this traditional Yorkshire beef dinner is a celebration of simple, honest cooking. Using a well-aged Aberdeen Angus sirloin or rib joint, this recipe gives you succulent, perfectly pink slices every time. Paired with crispy roast potatoes, fluffy Yorkshire puddings, and a fiery homemade horseradish cream, it’s the kind of meal that brings everyone to the table — and has them coming back for seconds.
See the instructionsprint the recipe
Ingredients:
For the roast beef:
- 1.5kg Aberdeen Angus sirloin or rib joint
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 sprigs fresh rosemary or thyme (optional)
For the horseradish cream:
- 3 tbsp grated fresh horseradish (or 1 tbsp jarred as a shortcut)
- 150ml soured cream or crème fraîche
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- Salt and pepper to taste
Cooking Instructions:
- Take the beef out of the fridge at least 1 hour before cooking to bring it to room temperature.
- Preheat your oven to 220°C (200°C fan) or Gas Mark 7.
- Rub the beef all over with olive oil, salt, pepper, and rosemary or thyme if using.
- Place on a wire rack in a roasting tin and roast for 20 minutes to seal.
- Lower the oven to 180°C (160°C fan) or Gas Mark 4 and roast for a further:
- 40 mins for rare
- 50 mins for medium
- 60 mins for well done
(Adjust times slightly depending on the thickness of your joint.)
- Remove the beef from the oven, cover loosely with foil, and rest for 30 minutes before carving.
- While the beef rests, mix all the horseradish cream ingredients together in a bowl and chill until ready to serve.
- Slice the beef and serve with roast potatoes, Yorkshire puddings, vegetables, and lashings of gravy.
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