Preheat your halogen oven using the preheat setting or set the temperature to 210ºC.
In a mixing bowl, combine the sugar, golden syrup and horseradish. Season well with black pepper.
Place the beef joint on a roasting tin and place on the low rack. Cook for 20 minutes before turning the temperature down to 180ºC.
Coat well with the sticky horseradish sauce and cook for a further 20 minutes for every 450g. If it starts to darken too much whilst cooking, you can cover securely with tin foil.
Halfway through cooking add the red wine – this will mix with the beef juices and can be used for your beef gravy stock.
Once your beef is cooked, wrap in tin foil and leave to rest for at least 20 minutes. Use this time to make your gravy using the natural juices in the roasting pan. Mix 1 tsp cornflour with a little stock and add it to the roasting pan.
Heat gently and stir well as it thickens, to avoid any lumps. Serve with roast potatoes, Yorkshire puddings and steamed vegetables.