ROAST SIRLION WITH CREAMED HORSERADISH

This dish makes an impressive Sunday Lunch option and is delicious for next day sandwiches. For this recipe you will need a roasting tray that can go on the hob.

Ingredients

For the Beef

1 tbsp vegetable oil
2kg/4lb 8oz sirloin of beef
2 tbsp English mustard powder
1 tbsp ground sea salt
1 tbsp cracked black pepper

For the creamed horseradish

4 tbsp horseradish root, grated
1 tbsp white wine vinegar
1 pinch caster sugar
150ml/5fl oz double cream

Instructions

For the roast beef, heat the oilin a roasting tin on the hob. Seal the sirloin all over including the ends. Set aside in the roasting tin.
Preheat the oven to 220C/200CFan/Gas 7. Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin. Pour a little water into the roasting tray (just enough to cover the bottom).
Place the beef in the oven for30 minutes. Then reduce the temperature to 160C/140C Fan/Gas 3 and continue to roast for a further 20–40 minutes, depending on how rare you like your beef. (For rare, roast for 20 minutes per kilo or 9 minutes per lb; for medium, 30 minutes per kilo or 14 minutes per lb; for well-done, 40 minutes per kilo or 18 minutes per lb.)
To test that the beef is ready, use a meat thermometer. Remove the joint from the oven and set aside to rest for 15 minutes.
To make the creamed horseradish, mix all the ingredients together to a smooth consistency. Season with salt and pepper.
Carve the beef and serve with the horseradish on the side. Serves 6 – 8 people.

Reviews

Michel Roux – Le Gavroche, London

“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”

**Daniel Stuki - Head Chef Sketch (The Lecture Room) 3* Michelin**

“We are blessed to have such a unique ingredient in the Lecture Room kitchen. The flavour & quality of Huntsham Farm’s aged Middle White pork is like no other and we are proud to serve this on our a la carte menu”

Learn More

Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur

Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.

ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE

This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.

See Recipes