Oven-Roasted British Beef with Horseradish Cream

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic British roast beef enhanced by a sharp horseradish cream sauce, perfect for a comforting Sunday dinner. This British-inspired beef recipe, ready in about 60 minutes, pairs beef sirloin roast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 British cuisine 350 cal/serving

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Ingredients

2 pounds beef sirloin roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 cup sour cream
2 tbsp prepared horseradish
1 tsp lemon juice

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Instructions

Step 1: Preheat the oven to 375°F. Rub 2 pounds beef sirloin roast with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 3 minced garlic cloves, and 1 tablespoon chopped fresh rosemary, ensuring an even coating.
Step 2: Place the beef on a rack in a roasting pan and roast in the preheated oven for 45 minutes to reach medium-rare, or until a meat thermometer reads 135°F.
Step 3: Remove the beef from the oven, tent with foil, and let rest for 15 minutes to retain juices.
Step 4: Meanwhile, in a small bowl combine 1/2 cup sour cream, 2 tablespoons prepared horseradish, and 1 teaspoon lemon juice; stir well until smooth and tangy.
Step 5: Slice the rested beef thinly and serve with a dollop of horseradish cream on the side.