Preheat the oven to 180C/350F/Gas Mark 4
Heat a large frying pan with a little oil (a griddle pan can also be used).
Seal the meat on all sides.
Place the meat on a large roasting tray. Sometimes I like to use some halved onions, celery and carrots as a trivet to raise the meat slightly so as to raise it up from sitting in its own juices.
Season the meat lightly with a little salt and pepper and pepper and then rub the duck fat into the meat.
Place the meat in the oven and roast for15-20 minutes a lb for medium beef. If you would like the beef more well-done leave it in for an additional 10 minutes a lb.
Once the meat comes out of the oven allow it to rest for at least 15 minutes prior to carving it.
Arrange the mixture of vegetables onto a serving platter and carve the meat and arrange decoratively on top of the vegetables. Embellish with the horseradish sauce, roast gravy and serve.
- 1 tablespoon plain flour
- 1 pint/600ml chicken stock
- 1 teaspoon cracked black peppercorns
- 1 tablespoon cream
- 1 teaspoon chopped mixed herbs
Remove the joint of meat from the roasting tray and place the tray containing the juices on direct heat. Add in the flour and whisk until the mixture thickens. Whisk in the chicken stock slowly.
Strain through a fine sieve into a clean saucepan and continue to simmer for 10 minutes.
Add in the cream, peppercorns and the mixed herbs, simmer for a further 3-4 minutes and serve drizzled over the beef