Here’s a new family favourite, butterflied beef roast with horseradish butter. Tender butterflied beef roast braised in a red wine, thyme and parsley sauce served dotted with melting garlicky, horseradish butter. Perfect with a nice Shiraz.
butterflied beef roast with horseradish butter
- 1.5kg Ritchies butterfly beef roast
- 2 tablespoons plain flour
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 25g butter
- 1 large red onion, cut into wedges
- 2 cups of red wine
- 1 cup low salt beef stock
- 8 stems of fresh thyme
- 125g butter, softened
- 1 medium garlic clove, crushed
- 1 tablespoon prepared horseradish
- sea salt and freshly ground black pepper to taste
- 2 tablespoons fresh flat parsley leaves, chopped (and a few extra leaves)
butterflied beef roast with horseradish butter method
First make the horseradish butter. In a small bowl beat together the softened butter, garlic and horseradish, then season to taste. Transfer to a small double sheet of cling film. Place the butter in the cling, seal and roll into a small cylinder shape about 3-4cm wide. Twist the ends of the cling to hold it closed and pop in the fridge until you’re ready to serve.
Season the beef generously with salt and pepper and dust it very lightly with flour.
Heat the olive oil on medium high in an oven proof sauté pan with a lid or shallow enamel roasting dish. Add the beef and fry the meat to seal it, turning until its browned all over (about 10 minutes). Add the onions when the meat is half browned and cook alongside the beef until browned. Add a knob of butter, pour the wine into the pan (about 2-3 cm deep) and allow it to reduce by about half. Then add the beef stock and the thyme stems. Turn the heat down, cover with the lid and simmer, turning the meat every 5 minutes for about 10-15 minutes, or until cooked but still pink in the middle. If you like your beef cooked through – just cook for longer. Remove the meat from the pan, cover in foil and allow to rest for about 8-10 minutes before serving.
While the meat rests, reduce the pan juices until you have a thickened, shiny flavour filled ‘jus’ and season to taste. Carve the meat and return to the cooking pan and red wine ‘jus’ (spoon some ‘jus’ over the top).
Remove the cling wrap from the butter and cut into 1 cm thick medallions. Serve the beef hot, dotted with melting medallions of horseradish butter and scattered with chopped parsley leaves. Serve with buttered pasta or pearl couscous and a green salad.
Serves: 4. Preparation time 15 minutes. Cooking time 45 minutes.