Preparation: 20 minutes Cooking: 2 hours (dependent upon weight) plus 30 minutes resting time
- 1 whole aged forerib of beef
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the sauce:
- 2 tbsp butter
- 1 tbsp oil
- 300g watercress
- 1 tbsp Dijon mustard
- 500ml crème fraiche
- Salt and pepper
- Preheat the oven to 220°C. Massage the whole beef joint with olive oil and season well with salt and pepper. Place in a roasting tray and cook in the oven for 30 minutes when the meat should be well-browned.
- Turn the oven down to 180°C and open to door for a minute to allow it to cool quickly. Place the beef back in the oven and allow a further 15 minutes per 500g for medium rare, or 12 minutes per 500g for rare.
- Remove from the oven and place on a warm plate or carving tray. Leave the meat to rest for a minimum of half an hour.
- Just before serving, make the sauce. Fry the watercress in the butter and oil until wilted. Add the mustard and crème fraiche and gently bring to a simmer. Do not allow the sauce to become too hot as the crème fraîche may split.
- Season to taste then serve alongside the beef with all the trimmings.