Roast Beef With Horseradish Remoulade

1. 1

   Preheat the oven to 425u00b0F. Season the beef with salt and pepper. Heat butter and 1 tbsp of the oil in large skillet on high heat. Cook the beef quickly on all sides to brown. Transfer to a roasting pan. Roast for 30 mins. Reduce the oven temperature to 350u00b0F. Roast for a further 50 mins or until cooked to desired doneness.

2. 2

   Cook the potatoes in boiling, salted water for 10 mins or until tender. Drain well.

3. 3

   For the horseradish remoulade, combine the mayonnaise, gherkins, horseradish, and salt and pepper to taste in a bowl.

4. 4

   Heat the remaining 3 tbsp oil in large skillet on medium-high heat. Cook the potatoes until golden, turning frequently. Add the onion and cook for a further 2 mins.

5. 5

   Transfer the beef to a platter and let stand for 20 mins. Season the parsley with plenty of black pepper and spread over the beef. Slice beef and serve with the potatoes and horseradish remoulade.

* Per serving · 4 servings · Values may vary.