Ingredients

• 2.25kg/5lb rib-eye of beef
• boned and rolled
• 450ml/¾ pint red wine
• 150ml/¼ pint red wine vinegar
• 1 tbsp sugar
• 1 tsp ground allspice
• 2 bay leaves
• 1 tbsp chopped fresh thyme
• 2 tbsp black peppercorns
• crushed
• 2 tbsp English or Dijon mustard
• 200ml/7fl oz crème frâiche
• 4 tbsp ready-made creamed horseradish
• 1 tsp English mustard
• 1 tbsp chopped fresh chives
• sea salt and freshly ground black pepper
• roasted root vegetables
• to serve

Directions

• Place the rib-eye of beef into a large non-metallic dish.
• In a jug
• mix together the red wine
• vinegar
• sugar
• allspice
• bay leaf and half of the thyme until well combined.
• Pour the mixture over the beef
• turning to coat the joint evenly in the liquid. Cover the dish loosely with cling film and set aside to marinate in the fridge for at least four hours
• turning occasionally. (The beef can be marinated for up to two days.)
• When the beef is ready to cook
• preheat the oven to 190C/375F/Gas 5. Lift the beef from the marinade
• allowing any excess liquid to drip off
• and place on a plate
• loosely covered
• until the meat has returned to room temperature.
• Sprinkle the crushed peppercorns and the remaining thyme onto a plate. Spread the mustard evenly all over the surface of the beef
• then roll the beef in the peppercorn and thyme mixture to coat.
• Place the crusted beef into a roasting tin and roast in the oven for 1 hour 20 minutes (for medium-rare) or 1 hour 50 minutes (for well-done).
• Meanwhile
• for the horseradish cream
• mix the crème frâiche
• creamed horseradish
• mustard and chives together in a bowl until well combined. Season
• to taste
• with salt and freshly ground black pepper
• then spoon into a serving dish and chill until needed.
• When the beef is cooked to your liking
• transfer to a warmed platter and cover with aluminium foil
• then set aside to rest in a warm place for 25-30 minutes.
• To serve
• carve the rib-eye of beef into slices and arrange on warmed plates. Spoon the roasted root vegetables alongside. Serve with the horseradish cream.