Clodagh McKenna’s roast beef with beetroot, chestnuts and horseradish cream recipe

Tuesday 12th December, 2017

This succulent roast beef dish combines smooth horseradish cream and sweet beetroot for a welcome addition to your Christmas table.



  1. Preheat the oven to 200°C or Gas Mark 6. Using a small sharp knife, make eight one-inch deep incisions in the beef and then into each incision insert the halved garlic cloves and halved rosemary stalks.
  2. Season the beef with sea salt and freshly ground black pepper.
  3. First you need to seal the beef before putting it in the oven.
  4. Put a frying pan on a high heat and add the olive oil.
  5. Once the pan is really hot, add the beef and sear the meat for one minute on each side.
  6. Then place the beef in a roasting tin and roast for 45 minutes in the pre-heated oven.
  7. Removing from the oven a couple of times to baste with the juices.
  8. While the beef is cooking make the beetroot, chestnut and horseradish cream by mixing together the crème fraîche, grated beetroot, lemon juice and zest, horseradish cream, 2/3 of the chestnuts and 2/3 of the parsley.
  9. Season with sea salt and freshly ground black pepper.
  10. Once the beef is cooked, remove from the oven and cover with tin foil to keep it warm.
  11. Allow it to rest for ten minutes before you slice and serve.
  12. Once it’s rested, slice the beef and transfer to a warmed serving platter then drizzle the beetroot and horseradish cream over the top.
  13. Finally, sprinkle the remaining chestnuts and parsley over the beef and serve.