Roast Beef With Horseradish Sauce 

With a side of fondant potatoes, braised red cabbage and mustard-rubbed British beef. Serve with horseradish sauce for that classicly delicious flavour pairing 

  • 3 Minutes 
  • 25 Minutes 
  • 95 Minutes


Roast Beef

  • 500 g beef roasting joint (topside)
  • 1 tsp Colman's Mustard Powder
  • 1 tsp freshy cracked black pepper
  • 1 tsp water
  • 1 tbsp Colman's Horseradish Sauce

Mini Fondant Potatoes

  • 3 - 4 peeled potatoes per person (depending on size)
  • 1 tbsp cooking oil
  • knob salted butter (1 tbsp)
  • 5 - 6 whole crushed garlic cloves
  • pinch of salt
  • pinch cracked black pepper
  • 750 ml stock (chicken or veggie works well)
  • 6 - 8 thyme sprigs
  • drizzle of extra virgin olive oil

Braised Red Cabbage

  • 350 g shredded red cabbage (about half a small cabbage)
  • 150 ml red wine of choice
  • 1/2 cinnamon stick
  • 1.5 tbsp sugar
  • 2 tbsp balsamic vinegar
  • 200 ml boiling water
  • knob salted butter (1 tsbp)
  • squeeze lemon
  • pinch of salt
  • pinch of cracked black pepper


For Roast Beef

  1. Pre-heat the oven to gas mark 7 (220)

  2. Using an oven friendly skillet, pan sear the beef until sealed on all sides. Turn off the heat

  3. In a small bowl, mix the mustard powder, black pepper and water together to form a paste and generously brush all over the beef

  4. Pop into the oven, middle shelf, and cook for 20 mins (per 500g) for medium rare

  5. Once cooked to your liking, remove from the oven and rest for a minimum of 15 mins under foil. Slice thin and serve with Colman's Horseradish Sauce

For Mini Fondant Potatoes

  1. Using a skillet or small oven-friendly pan, pour in the oil then add the peeled potatoes; seal all over until they start to take on a nice deep colour (about 10-15 mins). Ideally you want to create at least one side with a nice golden crust. Add the butter, garlic cloves, salt and pepper half way through this process.

  2. Pour in enough stock to nearly cover the potatoes - stand back, when you pour the first bit of stock into your pan it will bubble up quick, then settled back down to a hard boil. This was about 250 ml of stock for my pan/potato size. Add the thyme and cook until stock has been absorbed. Rotate your potatoes then repeat this process with another 250ml stock. (This process only took about 15 mins).

  3. Whilst you're running through step 2, pre-heat the oven to gas mark 6 (you may already have your roast going on in here so the potatoes can just join in the fun). Check for doneness to help you judge timings (your potatoes might be bigger than mine!) and then add the remaining stock and pop into the oven, mid-shelf. I drizzled mine with a little olive oil on top, but you could dot more butter to the top of each one if you're feeling decadent!

  4. Cook until super soft in the middle and just held together nicely (20-30 mins). If there is any liquid left you could add this to your gravy for a flavoursome thickener!

For Braised Red Cabbage

  1. Add the shredded cabbage, red wine, cinnamon stick, sugar, balsamic vinegar and 100 ml of boiling water to a pan. Pop the lid on and turn the heat down to low. Cook for 30 mins.

  2. After 30 mins check the cabbage and give it a stir. Add another 100 mls of boiling water. Cook for another 25-30 mins (lid on) or until nearly all the liquid has been absorbed and the cabbage is soft. Do not let the cabbage cook dry - it will burn.

  3. When ready to serve, remove the cinnamon stick and season to taste. Squeeze over the lemon and stir through the butter.