Ingredients
- 1.2 kgbeef sirloin (for the beef)
- 1 TbspChinese 7 spice (for the beef)
- 2 tspcaster sugar (for the beef)
- 1 tspsalt (for the beef)
- ½ tspfreshly ground black pepper (for the beef)
- 300 mlcream (for the potatoes)
- 300 mlmilk (for the potatoes)
- 4garlic cloves, finely sliced (for the potatoes)
- 1 jarStaffords Creamed Horseradish (145 g) (for the potatoes)
- 2shallots, finely chopped (for the potatoes)
- 1.5 kgpotatoes (for the potatoes)
- 1 Tbspsalt (for the potatoes)
- 1 Tbsppepper (for the potatoes)
- 120 gParmesan cheese (for the potatoes)
- 1 Tbspsoftened butter (for the potatoes)
- To servefresh thyme
Made with Staffords
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Method
Preheat the oven to 220°C.
For the beef, mix the seasonings in a bowl. Score the roast and rub generously with the spice mix. Rest at room temperature for 1 hour.
Place the beef on a rack on a baking tray and roast for 20 minutes at 220°C, then another 30 minutes at 180°C for medium rare. Allow to rest before slicing.
For the potatoes, peel and thinly slice them and keep in a bowl of cold water so they do not brown and release some starch.
Combine the cream, milk, garlic, horseradish and shallots in a saucepan. Bring to a low simmer and cook gently until slightly thickened. Remove from the heat, cool slightly and blend until smooth.
Butter the bottom and sides of an ovenproof baking dish. Layer the potatoes in an overlapping circular pattern, seasoning with salt and pepper and pouring in a little of the liquid every 2 to 3 layers. Top with the grated Parmesan.
Bake the gratin at 180°C for 1 hour, covered with foil for the first 45 minutes, then uncovered for 30 minutes or until golden brown and the potatoes are tender.
Top with fresh thyme and serve alongside the sliced beef.
