Barbecue roast beef with chimay and horseradish mop
Mopping is big in the Southwestern states of the USA, where the
technique is often used to keep large pieces of meat, like whole hog roasts,
moist and succulent during the long, slow cooking process. For this recipe, the
technique is adapted. No mop is used at the start, so that the meat acquires a
healthy glow. It is then mopped constantly, a task best performed by someone
who enjoys quiet contemplation with a glass of something refreshing close at
hand.
Pat the beef dry with kitchen paper and place it in a dish.
Rub it all over with 5ml/1 tsp of the horseradish and the olive oil. Cover and
leave to marinate for 2 hours in a cool place.
If spit roasting, skewer the meat with a long spit. Prepare
the barbecue. Mix the remaining horseradish with the beer in a deep bowl.
Season the meat well. Once the flames have died down, position a lightly oiled
grill rack over the coals to heat. When the coals are very hot, or with a light
coating of ash, cook the beef for about 2 minutes on each side, so that the
outside sears and acquires a good color.
Set the spit turning over the coals. Dip a large basting
brush in the horseradish and beer mixture and generously mop the meat all over
with it. Continue to mop, as the meat turns, for a total grilling time of 11
minutes. Use all the basting mixture. If cooking the meat over a normal grill
rack, simply turn and mop the meat frequently.
Rest the meat under tented foil for about 10 minutes before
slicing thickly. This dish is great served hot, with roasted vegetables, or
left to go cold and eaten with thick slices of country-style bread and
horseradish-flavored mayonnaise.
Serves 4
800g/ 1½ lb beef fillet (tenderloin)
30ml/2 tbsp bottled grated horseradish
30ml/2 tbsp olive oil
120ml/4fl oz/ ½ cup Chimay
Salt and ground black pepper |
