In Christmas, Sides

Serves 6


For the beef:

  • 1.2 kg beef sirloin
  • 1 Tbsp chinese 7 spice
  • 2 tsp caster sugar
  • 1 tsp salt½ tsp freshly ground black pepper

For the potatoes:

  • 300 ml cream
  • 300 ml milk
  • 4 garlic cloves, finely sliced
  • 1 jar Staffords Creamed Horseradish (145g)
  • 2 shallots, finely chopped
  • 1.5 kg potatoes
  • 1 tbsp salt
  • 1 tbsp pepper
  • 120g parmesan cheese
  • 1 tbsp softened butter



  1. Preheat oven to 220˚C.
    For the beef:
  2. Place all the seasonings into a bowl and mix well. Score the roast and rub generously with the spice mix. Allow to rest at room temp for one hour. Place on a rack on a baking tray and roast for 20 minutes at 220˚C and then another 30 minutes at 180˚C for medium rare. Allow to rest before slicing.
    For the potatoes:
  3. Peel and thinly slice the potatoes, store in a bowl of cold water so potatoes do not brown and release some starch. In a saucepan combine the cream, milk, garlic, horseradish and shallots. Bring to a low simmer and cook gently until slightly thickened. Remove from heat allow to cool slightly before blending the liquid in a blender until smooth.
  4. Butter the bottom and sides of an oven safe baking dish. Begin to layer the potatoes in an overlapping circular pattern. Every 2-3 layers season with salt and pepper and pour in a small amount of the liquid. Once all the potatoes have been placed top with grated parmesan cheese.
  5. Bake the gratin for one hour at 180˚C. Cover the gratin with tin foil for the first 45 min then uncover and continue cooking for 30 minutes or until golden brown and the potatoes are tender.
  6. Top with fresh thyme and serve alongside the sliced beef.
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