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1
For the Horseradish Sauce: Put the shredded horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper, and sugar.
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2
Fold in the softly whipped cream, but do not overmix or it will curdle.
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3
It keeps for 2-3 days, but cover it tightly so it does not pick up other flavors in the refrigerator.
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4
An hour or so before you plan to cook the meat, score the fat lightly, brush the surface of the meat with olive oil and coat with freshly cracked black pepper.
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5
Preheat the oven to 475F.
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6
Place the meat in a roasting pan, fat side up, sprinkle with sea salt and put into the fully heated oven.
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7
Roast for 15 minutes, then reduce the temperature to 350F.
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8
As the fat renders down it will baste the meat.
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9
Calculate the cooking time per lb and roast until the beef is cooked to your taste.
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10
Make the batter for the Yorkshire pudding and leave to rest for about 1 hour.
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11
Make the horseradish sauce, cover and refrigerate.
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12
Test the meat by pressing a lean surface: if the flesh springs back readily and feels quite soft, it is rare.
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13
Alternatively use a meat thermometer, but do not let it touch a bone, otherwise the reading will be inaccurate.
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14
(Beef is rare at an internal temperature of 140F, medium at 158F and well done at 167F.)
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15
When the meat is cooked, allow to rest on a plate in a warm oven for 15-30 minutes before carving, depending on the size of the roast.
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16
The internal temperature will continue to rise as much as 4-6F, so remove the roast from the oven while it is still slightly less done than you would like.
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17
Increase the oven to 450F.
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18
Degrease the roasting pan, reserving the beef fat for roasting potatoes and cooking the Yorkshire pudding.
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19
Bake the Yorkshire puddings for 20 minutes.
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20
Pour the beef broth into the roasting pan, put back on the heat and bring to a boil, and add a dash of red wine if you wish.
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21
Use a whisk to ensure that all the caramelized meat juices on the tin are dissolved.
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22
Season with salt and freshly ground black pepper and thicken with a small quantity of gluten-free roux if you wish.
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23
Taste and strain into a hot sauceboat.
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24
Transfer the meat to a hot carving dish, adding any meat juices to the gravy.
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25
Cut the meat into slices about 1/2 inch thick with a sharp carving knife.
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26
Serve on hot plates with a little gravy, Yorkshire pudding, and roasted red onions.
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27
Serve the horseradish sauce separately.
