Horseradish and miso roast beef recipe

Method

1. Mix the horseradish, miso, mustard, oil, garlic and thyme in a small bowl; season. Pat the beef dry, then transfer to a wide, high-sided baking tray (ideally hob-safe to make the gravy in later). Spread the miso mixture all over the beef, then set aside for 1 hr to marinate and let the beef come to room temperature. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Roast the beef for 1 hr 10 mins for medium-rare, 1 hr 20 mins for medium or 1 hr 30 mins for well done, reducing the temperature to gas 4, 180°C, fan 160°C after the first 15 mins. Cover with foil if it starts to brown too much. If using a meat thermometer, the beef should reach 50-53°C for medium-rare, 58-65°C for medium or 70-75°C for well done. Once cooked to your liking, remove from the oven and set aside to rest for 30 mins.
3. Meanwhile, to make the gravy, skim off and discard any excess fat from the roasting tin. Mix the cornflour with 3 tbsp water in a small bowl until smooth. Add the stock, cornflour mixture, redcurrant jelly, miso and vinegar to the roasting tin, scraping up any browned bits from the bottom. Bring to a boil over a high heat, whisking until smooth. If your roasting tray isn’t hob-safe, tip any juices into a large saucepan and continue making the gravy that way. Simmer over a medium-high heat for 15-20 mins until thickened and the flavour has intensified. Season to taste before slicing the beef and serving with the gravy.

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