25 August 2009, 16:21
1 x 675g beef rib roast joint
24 x large spring onions
2 tbsp butter
1 x celery stick, peeled and finely chopped
1 x large carrot, peeled and finely chopped
1 x sprig thyme,
1 x clove garlic
¼ x bay leaf,
2 x large sprigs parsley, chopped
Salt and freshly ground black pepper
200ml fresh chicken stock
75ml double cream
1 tsp creamed horseradish
For the mash:
500g potatoes, peeled and quartered
1 x large handful spinach
Preheat oven to 240°C / 475°F / Gas mark 9.
Season the beef, sear in a hot pan. Turn and sear the other side. Place in the oven for 20 minutes. Allow to rest.
Peel and trim the spring onions, cut off most of the green tops.
In a large frying pan, melt the butter, add the celery and carrot and gently cook them until tender.
Add the thyme, garlic and bay leaf. Pour in the chicken stock. Simmer together for about 10 minutes to reduce by half.
Add the spring onions to the broth and cook for five minutes, or until tender.
With a slotted spoon remove the onions. Reduce the sauce and add the cream. Bring the sauce to the boil to thicken.
Remove the pan from the stove. Check the seasoning and whisk in the horseradish. Return the onions to the finished sauce.
Spoon a portion of onions down onto the middle of the plate.
Slice beef and place it atop the onions.
Garnish with spinach.
For the mash:
Cover the potatoes in cold, salted water and bring to the boil for 20-25 minutes, or until tender.
Heat the butter and milk in a pan, while ricing the potatoes. Mix the potatoes with the milk mixture and serve alongside the beef.
Last updated: 25 August 2009, 16:24