Perfect ROAST BEEF + Horseradish Sauce Recipe | Great Hall Feast | My Harry Potter Kitchen (Ep. 31)

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice adds flavor without alcohol, and apple cider is often less expensive.

Prepare the beef the day before cooking by making a dry rub with 2 tablespoons of plain flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of basil, 1 teaspoon of oregano, 1 teaspoon of rosemary, 1 teaspoon of thyme, 1 teaspoon of cinnamon, 1 teaspoon of paprika, and 1 teaspoon of chili in a bowl.

Score the beef diagonally on both sides to create a crisscross pattern.

Generously cover the beef with the dry rub, ensuring every side is coated.

Wrap the beef in cling film and refrigerate overnight for best flavor absorption, or at least for 4 hours if in a hurry.

Remove the beef from the fridge and allow it to come to room temperature before cooking.

Prepare the roasting dish by peeling and slicing a red onion and slicing garlic cloves in half, placing them in the dish with a drizzle of olive oil and seasoning with salt and pepper.

Once the beef is at room temperature, place it on top of the onions and garlic in the roasting dish.

Roast in the oven at 180 degrees Celsius for 20 minutes plus 20 minutes for every 500 grams for rare, 25 minutes plus 25 minutes for medium, or 30 minutes plus 30 minutes for well done.

While the beef is roasting, prepare the horseradish sauce by mixing Greek yogurt, freshly grated horseradish, salt, pepper, lemon juice, red wine vinegar, and chopped chives in a bowl.

Whisk the sauce until well combined and set aside, saving some chives for garnish.

After the beef has finished roasting, remove it from the oven and let it rest for 10 to 15 minutes before slicing to retain juices.

Slice the beef into thin strips and serve with the horseradish sauce.

Cooking Techniques

Equipment Needed

Spice Level: