A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
1. Make a slurry by mixing the cornstarch with the water and stirring until smooth.
2. Pour pan juices out of the roast beef pan and into a clean jar. If there is a layer of fat on top, pour it off. Pour meat juice back into pan and turn heat up to high. Add red wine and reduce by half while stirring to dislodge any caramelized flavour bits in the pan. Add beef stock, let simmer and then add the cornstarch slurry. Stir until thickened. Add horseradish at the end, to finish the sauce.