Mustard-crusted beef topside with horseradish bearnaise and a celeriac dauphinoise recipe.

Ingredients

For your roast beef:

• 1.5kg Hereford beef topside
• 1tbsp wholegrain mustard
• 1 rosemary sprigs, leaves picked and finely chopped
• 1tbsp flaky sea salt
• 1tsp freshly ground black pepper

For your celeriac gratin:

• 100g whole milk
• 300g double cream
• 2 garlic cloves, finely grated to a paste
• 1 bay leaf
• 1 celeriac (500-600g)
• 50g Gruyere cheese, (or similar) grated
• 10g panko breadcrumbs

For your horseradish béarnaise:

• 1 egg yolk
• 1tbsp white wine / cider vinegar
• 1tsp horseradish cream
• 125g clarified butter, warmed
• ¼ lemon, juiced
• 2 tarragon sprigs, leaves chopped

To serve:

• 300g tenderstem broccoli

Method

Begin by pre-heating your oven to 180ºC/gas mark 4.

Prepare your beef by mixing the rosemary with the salt and pepper, rubbing it all over the joint, and setting it aside to reach room temperature while you get cracking with your gratin.

Place the milk, cream, garlic, and bay leaf in a saucepan and bring to the boil, then remove from the heat.

Finely slice the celeriac into 3-4mm thick pieces (you can use a mandoline if you have one). Arrange a layer of celeriac slices in an ovenproof dish until you’ve used all the celeriac, pour over the infused cream mixture, and top with the grated cheese and panko breadcrumbs. Cover with foil and bake in the oven for 1 hour.

Check if the celeriac is cooked through by inserting a knife – it should slide in easily. If it’s still slightly firm, cook for an additional 10-15 minutes, or until soft. Remove the foil for the last 10 minutes to achieve a crisp, golden topping.

To cook the Hereford topside, place a large frying pan over a medium heat and lay the beef fat-side down in the pan. Render the fat until crisp and golden (about 10 minutes), then transfer it to an oven tray and spread over the wholegrain mustard. Cook for 1 to 1 hour 10 minutes (for a rare to medium-rare finish), before leaving to rest for 30 minutes pre-carving.

For the bearnaise sauce, place a bowl over a pan of simmering water and add the egg yolk, vinegar and horseradish cream.

Whisk for a few minutes until the mixture thickens and lightens, then slowly stream in the clarified butter while whisking continuously to create an emulsion. Be patient and keep the temperature low, adding a splash of cold water if the mixture begins to split.

Taste and season with lemon juice, salt, and pepper, folding in the chopped tarragon to finish. This sauce should be prepared just before serving, as it will split if reheated.

Cook the tenderstem broccoli in boiling salted water for 4 minutes, drain and season. Carve your rested beef and serve it with the warm horseradish béarnaise and creamy celeriac gratin.

(Note: If you’re not confident in making your own béarnaise sauce, you can buy ready-made hollandaise, gently heat and stir through the horseradish and chopped tarragon.)

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop