British Roast Beef with Picual Horseradish Dressing

British Roast Beef with Picual Horseradish Dressing

British Roast Beef with Picual Horseradish Dressing

A British classic with a fresh olive oil finish. Tender roast beef, crisp Yorkshire puddings and peppery watercress are served with a bold dressing made from Picual extra virgin olive oil, English mustard and horseradish.

Preparation time: 25 minutes, plus resting
Cooking time: Approximately 1 hour
Serves: 4
Difficulty: Medium
Recommended use: Finishing

Ingredients

For the roast beef

  • 1 kg beef sirloin or topside roasting joint

  • 1 tablespoon everyday olive oil, for roasting

  • 2 teaspoons sea salt

  • Freshly ground black pepper

  • 4 sprigs fresh thyme

For the Yorkshire puddings

  • 140 g plain flour

  • 4 large eggs

  • 200 ml whole milk

  • A pinch of salt

  • Cooking oil for the tin

For the Picual horseradish dressing

  • 3 tablespoons Hacienda El Palo Picual Extra Virgin Olive Oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon English mustard

  • 1 teaspoon prepared horseradish

  • 1 tablespoon finely chopped chives

  • Sea salt

  • Freshly ground black pepper

To serve

  • 100 g fresh watercress

  • Roasted or steamed seasonal vegetables

Method

1. Prepare the beef

Remove the beef from the refrigerator approximately 30 minutes before cooking.

Preheat the oven to 220°C / 200°C fan. Pat the beef dry and rub it with the everyday olive oil, sea salt, black pepper and thyme.

2. Roast

Place the beef in a roasting tray and cook for 20 minutes.

Reduce the oven temperature to 180°C / 160°C fan and continue roasting until it reaches your preferred level of doneness. Cooking time will depend on the thickness and shape of the joint, so use a meat thermometer for accuracy.

Transfer the beef to a board, cover loosely with foil and rest for at least 20 minutes before carving.

3. Make the Yorkshire pudding batter

Place the flour and salt in a bowl. Make a well in the centre and add the eggs.

Whisk while gradually adding the milk until the batter is smooth. Leave it to rest for approximately 30 minutes.

4. Bake the Yorkshire puddings

Increase the oven temperature to 220°C / 200°C fan.

Add a small amount of cooking oil to eight compartments of a muffin tin. Heat the tin in the oven for 5–8 minutes.

Carefully pour the batter into the hot compartments, filling each approximately halfway. Bake for 20–25 minutes without opening the oven door, until risen and golden.

5. Prepare the Picual dressing

Whisk together the Picual extra virgin olive oil, apple cider vinegar, English mustard, horseradish and chopped chives.

Season with sea salt and freshly ground black pepper.

Do not heat the dressing—the Picual is added cold to preserve its aroma, bitterness and peppery finish.

6. Serve

Carve the rested beef into thin slices and arrange it on a warm serving plate.

Spoon a little Picual horseradish dressing over the beef and serve the remaining dressing separately. Add the Yorkshire puddings, watercress and seasonal vegetables.

Finish the beef with a final, light drizzle of Picual extra virgin olive oil.

Why Picual works

Picual has enough character to complement roast beef without being overwhelmed by it. Its vegetal profile, gentle bitterness and peppery finish balance the richness of the meat, while naturally echoing the heat of English mustard and horseradish.

Using it as a finishing oil keeps these flavours fresh and distinct.

The oil for this recipe

Hacienda El Palo Picual Extra Virgin Olive Oil

A versatile Picual suitable for everyday finishing. Its balanced fruitiness and characteristic peppery finish pair particularly well with roast meat, grilled dishes, bread and warm vegetables.

Button: Shop Hacienda El Palo Picual