📝 About This Recipe
This iconic British staple celebrates the timeless marriage of succulent, medium-rare beef and the sinus-clearing heat of fresh horseradish. Traditionally served as a clever way to enjoy leftovers from a Sunday roast, this sandwich elevates the 'Cold Larder' category with peppery rocket and rich, savory juices. It is a masterclass in balancing textures—crunchy artisan bread, silky beef, and a creamy, pungent sauce that cuts through the richness.
🥗 Ingredients
The Beef
- 800 grams Beef Topside or Sirloin Joint (at room temperature)
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt (flaky variety preferred)
- 1 teaspoon Black Pepper (freshly cracked)
The Horseradish Cream
- 3 tablespoons Fresh Horseradish Root (finely grated)
- 150 ml Crème Fraîche (or full-fat sour cream)
- 1 teaspoon English Mustard (for an extra kick)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt and Pepper (to taste)
The Assembly
- 2 large pieces Artisan Baguettes or Crusty Rolls (freshly baked)
- 50 grams Unsalted Butter (softened)
- 2 handfuls Wild Rocket (Arugula) (washed and dried)
- 1/2 Red Onion (very thinly sliced into rounds)
- 8 pieces Cornichons (sliced lengthways)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Pat the beef joint dry with paper towels to ensure a perfect sear.
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2
Rub the beef with olive oil and generously coat with sea salt and cracked black pepper, pressing the seasoning into the meat.
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3
Place the beef in a roasting tin and sear in the hot oven for 15 minutes to develop a dark, flavorful crust.
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4
Reduce the oven temperature to 180°C (350°F) and continue roasting for 12-15 minutes per 500g for medium-rare (internal temp of 52°C/125°F).
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5
Remove the beef from the oven, transfer to a board, and tent loosely with foil. Let it rest for at least 20-30 minutes; this is crucial for juicy meat.
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6
While the meat rests, prepare the sauce by whisking together the crème fraîche, grated horseradish, English mustard, and lemon juice in a small bowl.
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7
Season the horseradish cream with a pinch of salt and pepper, then chill in the fridge to allow the flavors to meld.
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8
Slice your baguettes or rolls in half lengthways. Lightly toast the cut side under a grill until golden brown.
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9
Spread a generous layer of softened butter on the bottom half of the bread to create a moisture barrier.
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10
Using a very sharp carving knife, slice the rested beef against the grain into paper-thin ribbons.
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11
Layer a handful of peppery rocket on the buttered bread, followed by the thin slices of red onion.
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12
Pile the beef slices high onto the sandwich, folding them loosely to create volume and texture.
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13
Spoon a liberal amount of the chilled horseradish cream over the beef and top with the sliced cornichons.
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14
Place the top half of the baguette on, press down gently, and slice into individual portions.
💡 Chef's Tips
Always slice the beef against the grain to ensure every bite is tender rather than chewy. If you can't find fresh horseradish, use a high-quality 'Strong' bottled variety, but drain excess vinegar first. Resting the meat is the most important step; if you cut it too soon, the juices will run out and soak the bread. For an extra British touch, lightly dip the cut side of the top bread in the beef roasting juices (jus) before assembling. Use a crusty sourdough or baguette to provide a structural contrast to the soft beef.
🍽️ Serving Suggestions
Serve with a side of thick-cut Maris Piper potato crisps (chips) for added crunch. A small bowl of warm beef gravy on the side makes for excellent dipping. Pair with a pint of British Bitter or a bold, peppery Shiraz. Add a side of pickled walnuts or a traditional English garden salad. For a lighter lunch, serve alongside a cold Watercress soup.