Warm roast beef with horseradish sauce and roast potatoes

Ingredients

For 1 serving

• Roast beef130 g
• Horseradish10 g
• Nonfat Greek yogurt50 g
• Potatoes220 g
• Brussels sprouts120 g
• Extra virgin olive oil10 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into wedges about 2 cm thick; trim the Brussels sprouts, removing the outer leaves, and halve them.
2. Toss the potatoes and sprouts in a roasting tin with the oil, the rosemary and a pinch of salt and roast at 200 °C for 30 minutes, turning halfway, until golden and tender.
3. Meanwhile mix the Greek yogurt with the grated horseradish, salt and pepper until smooth; taste and add more horseradish if you want it hotter.
4. In the last few minutes warm the sliced roast beef in a hot frying pan over medium heat for 1 minute, turning, until just warm: any longer and it loses its pink colour.
5. Serve the roast beef with the potatoes, sprouts and horseradish sauce.