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  1. Preheat the oven to 190°C/ Gas 5. Take the beef out of the fridge and allow it to get to room temperature.
  2. Mix the grain mustard with the horseradish and sprinkle in the thyme leaves. Mix together, then rub the mixture generously over the beef.
  3. Season with salt and freshly ground black pepper.
  4. Place the prepared onions and garlic in a heavy based roasting tin and sit the beef on top. Dot the duck fat around the meat and vegetables. Alternatively, drizzle with the oil.
  5. Roast in the oven for approximately one and a half hours (this will give you rare meat). Cook for a further 30 minutes for medium or a further half an hour, if you prefer it well done.
  6. When the beef is cooked, remove from the oven, cover with foil and allow it to rest in a warm place for 30 minutes.
  7. Reserve the juices from the roasting tin to make your gravy - squeeze the softened garlic cloves into the gravy for a delicious rich flavour.
  8. Carve the meat and serve with crispy roasties, Yorkshire Puddings, red cabbage, parsnips and sprouts.