Ultimate roast beef

Method

1. For the beef: place the beef in a large bowl and season well with salt and freshly ground black pepper. Add the garlic and thyme and drizzle generously with olive oil. Cover with cling film and leave to marinate in the fridge at least overnight (two days if possible).

2. Preheat the oven to 220C/gas 7.

3. Heat a frying pan until smoking and sear the beef for 2-3 minutes on both sides, or until browned all over. Transfer the meat to a roasting tin and pour over the marinade. Roast for 45 minutes to an hour, or until the beef is cooked to your liking.

4. When cooked, remove from the oven and transfer the meat onto a warm plate to rest for at least 30-40 minutes. Reserve the cooking juices in the pan. Remove the meat from the bone and reserve the bone.

5. For the horseradish cream: melt the butter in a saucepan until frothing and sweat the onion and garlic for 3-4 minutes, or until softened but not browned. Add the white wine and bring to a boil, cooking until the liquid has reduced by half. Add the stock and reduce by half again, then stir in the cream.

6. Strain the sauce through a sieve and stir in the horseradish and crème fraîche, then season, to taste, with salt and freshly ground black pepper. Set aside.

7. For the gravy: bring the pan of roasting juices to the boil, then add a splash of port and the wine. Bubble until reduced slightly, then add the reserved bones from the beef and stir in the thyme, garlic and add the beef stock. Reduce by half, then strain into a gravy boat.

8. To serve, carve the meat into thick slices. Spoon the horseradish cream to the side and serve with roast potatoes, seasonal greens and the gravy.