Old Viennese Roast Beef in a Horseradish Crust | Juicy Oven Roast Beef

Take the piece of striploin out of the fridge in good time, about 30 minutes before cooking, so that the meat reaches room temperature. Pat thoroughly dry with paper towels. Lightly score the fat cap in a diamond pattern without cutting into the meat. Season generously all over with salt and freshly ground pepper.

For the crust, mix the softened butter with freshly grated horseradish, breadcrumbs, 1 tbsp mustard, and finely chopped rosemary needles in a bowl to form a moldable, spreadable paste. Season to taste with a pinch of salt.

Preheat the oven to 140 °C top/bottom heat. In an ovenproof roasting pan, heat 2 tbsp clarified butter over high heat. Sear the striploin on all sides—especially on the fat side—for about 2 to 3 minutes each until golden brown. Briefly remove the meat and place it on a plate.