Christmas Roast Beef with Creamy Mushroom Sauce

Roast Beef

• 1.2kg topside or silverside beef joint
• Olive oil
• Salt

Garlic & Rosemary Butter

• 40g salted butter
• 1 tsp chopped rosemary
• 3 garlic cloves, crushed
• Pinch of black pepper

Creamy Mushroom Sauce

• 150g chestnut mushrooms, finely chopped
• 150g white mushrooms, finely chopped
• 1 shallot, finely diced
• 2 garlic cloves, grated
• 2 knobs salted butter
• 250ml beef stock
• 250ml double cream
• 2 tsp horseradish
• 1 tsp Worcestershire sauce
• 1 tsp black pepper
• Juice of 1/2 lemon
• Fresh parsley (optional)

Directions

• Bring the beef to room temperature and pat it dry.
• Sear the beef in a hot pan with a little oil until browned on all sides.
• Season with salt and roast at 110C for 20-30 minutes, or until the centre reaches 45C.
• Rest the beef for 30 minutes before slicing.
• In the same pan, melt the butter with the garlic and rosemary until golden. Strain and set aside.
• For the sauce, cook the shallot in butter until soft, add the garlic, then the mushrooms and cook until browned.
• Pour in the beef stock, cream and Worcestershire sauce. Simmer until thickened.
• Stir in the horseradish, lemon juice and parsley.
• Slice the beef, drizzle with the rosemary butter and serve with the creamy mushroom sauce.

Tip: resting the beef for at least 30 minutes keeps it juicy and makes it much easier to carve. Recipe by @laurakersev on TikTok, via Instagram.