2 tbsp hot prepared horseradish (English Provender Co.)
4 tbsp whole grain mustard mixed with 2 tsp honey
1/2 cup fresh flat leaf parsley, roughly chopped
1Kg boneless beef topside or rump roast, at room temperature
Freshly ground salt and pepper
12 medium shallots
450g King Edward potatoes or suitable potatoes for roasting
2 tbsp olive oil
Heat the oven to 90C/Gas Mark 5. In a small bowl combine the horseradish, parsley and mustard/honey mixture.
Tie the beef, if desired, and place in a large roasting pan. Season with 1 1/2 tsp Salt and 1 tsp coarsely ground pepper, then rub all over with the horseradish mixture, pushing it into the meat. Roast for 30 minutes.
Meanwhile, peel the shallots, cut them in half and place in a large bowl. Cut the potatoes into 1 1/2″ thick wedges (no need to peel) and add them to the bowl. Drizzle with oil, season with 1/2 tsp each salt and pepper and toss to combine.
Scatter the vegetables around the roast and continue roasting to desired doneness, for medium rare 50 to 60 minutes more.
Transfer the roast to a cutting board and let it rest f or at least 15 minutes before slicing. Stir the vegetables, and continue roasting until golden brown and tender, 10 to 15 minutes more. Serve with the roast.