Cooking InstructionsDownload PDF
Set the beef aside for 1-2 hours to bring it to room temperature.
Preheat the oven to 220°C, gas mark 7.
Using a basting brush, baste the top side of the beef with the Dijon mustard and season well with the salt and pepper, then press the lightly crushed pink peppercorns in to stick.
Wrap each bone with foil to prevent them from burning.
Lay the onion slices (sliced into 3mm-thick rounds), thyme and bay leaves on the base of a large roasting pan, top with the beef and drizzle with the olive oil.
Roast for 20 minutes, then reduce the oven to 160°C, gas mark 3, and roast for a further 1½-2 hours until a meat thermometer inserted into the centre reads 55°C (medium-rare).
Transfer the beef to a separate pan and rest, loosely covered with foil, for 20 minutes.
To make the horseradish sauce, whisk the cream, sour cream, mayonnaise, creamed horseradish and ½ tsp of sea salt together.
Serve the carved roast beef with the sauce.