Roast Sirloin of Beef with Horseradish Sauce

Roast Sirloin of Beef, with Horseradish Sauce was on the Hotel Alexander's menu in February 1928, with vegetable accompaniments of "Vegetable Marrow, French Beans, Asparagus, Vinaigrette". I'm not sure what "Vegetable Marrow" is, but given the beans and asparagus are thin and green, I'll use a couple of zucchini sliced into thin strips.

Roast Beef

Season 1 kg sirloin, roast at 220 degrees Celsius for 30 minutes, reduce to 180 and cook for a further 15 -20 minutes. Rest, covered, for 15 minutes before serving.

If desired, the beef can be served with a thin gravy: Make a brown roux with 30g butter and 1 level tblsp flour, add 1 glass of white wine, the pan juices (from which the fat has been skimmed) and simmer for a few minutes.

Horseradish sauce

2 tblsp grated horseradish

1 tblsp white wine vinegar

1 teasp Dijon mustard
1 teasp white sugar

1 tblsp cream
salt

Mix the grated horseradish, vinegar, mustard and sugar, then gradually add the cream and salt, to taste. The sauce can be served cold, or heated gently until thoroughly hot.

Steamed vegetables

Steam beans (or sugar snap peas), asparagus and zucchini and toss in warm vinaigrette (2 tblsp olive oil, 1 tblsp white wine vinegar, garlic, a little mustard, salt and pepper).