Silverside of Angus Beef Marinated and roasted, with Horseradish Mash

• 900g/2lb piece silverside of Angus beef
  4 tbsp olive oil
  300ml/half pint of fruity red wine
  3 bay leaves, torn
  3 garlic cloves, finely chopped
  For the Horseradish Mash 900g/2lb potatoes, peeled and cut into chunks
  Knob of butter
  Splash of warm milk
  2 tbsp horseradish sauce
  Salt and freshly ground black pepper
  

Recipe

Preheat the oven 190C/Gas5. Put the silverside of Angus beef in a large, non-metallic dish and add the olive oil, red wine, bay leaves and garlic. Turn the meat in the marinade and cover with cling film. Leave in the fridge to marinate for 1-2 hours, or if possible, overnight.

Transfer the Angus beef to a roasting tin reserving the marinade, and roast for 45-60 minutes, depending on how rare you like it. Meanwhile, cook the potatoes in boiling slated water for 10-15 minutes, until tender. Drain and mash well. Stir in the butter, milk and horseradish sauce and season with salt and pepper. Keep warm. Remove the Angus beef from the oven and transfer to a board to rest.

Put the Angus beef roasting tin over a medium heat on the hob and pour in the marinade. Bring to the boil and simmer for a few minutes until slightly reduced. Season with salt and pepper, then pass through a sieve. Slice the Angus beef and serve with the potatoes and sauce.

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