Method

1. Pre-heat the oven to 220ºC non fan / 200ºC fan / gas mark 7-8. Place the onion rings, rosemary and red wine into a roasting tin. Rub the beef with the olive oil and season with salt and black pepper. Place the beef on top of the onions and rosemary.

2. Place the beef in the oven for 30 minutes, until the meat is browned and sizzling. Turn the oven down to 190ºC non fan / 170ºC fan / gas mark 5 and cook for 10 minutes per 500g for very rare, 15 minutes per 500g for medium or 20 minutes per 500g for well done.

3. Remove the beef from the oven, add the redcurrant jelly to the tin and stir into the juices then cover the tin with foil. Set aside to rest for 15-20 minutes.

4. Meanwhile, mix together the horseradish sauce, créme fraíche and thyme leaves. Put in a small bowl, cover and refrigerate until ready to serve.

5. To serve, place the beef onto a carving tray. Strain the pan juices through a sieve into a clean pan, add the stock, bring to the boil and simmer for 5-7 minutes.

6. Carve the beef into thin slices and serve with the horseradish cream and redcurrant gravy.

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