- 2kg loin or topside of Angus beef
- 1 cup of chopped mixed herbs (e.g. Thyme, Rosemary)
- 1tbs Wholegrain mustard
- 1 stick fresh Horseradish
- 1 cup of toasted cashew nuts
- 1 tbs of toasted sesame seeds
- 1/4 cup of chopped chives
- 1 cup of olive oil
- Salt & Pepper to taste
Smear the mustard over the beef, then the chopped herbs, salt, pepper and half of the oil over the beef. Put the loin in a deep roasting dish in a pre-heated oven at 200°C for 30 mins. Reduce the heat to 100°C and cook for a further 3 hours (if the beef is getting too well done, you can cover it with tin foil). Don't forget to baste the meat every 30 mins.
When cooked, take out of the oven and rest for 20 minutes before carving. Take off the outer hard skin of the horseradish with a potato peeler and discard. Now peel long, continuous strips of the horseradish, turning constantly. You will want the strips to be as thin as possible. If you cannot achieve this, then grating will be fine. When you have peeled the horseradish, mix with the other ingredients in a mixing bowl. Add to the top of your carved beef and serve with potatoes, veg and gravy!