Preheat the oven to 230°C and place a roasting tray inside.
Mix salt, pepper, and rosemary then rub onto the beef.
Sear the beef in a hot frying pan with oil for 20 seconds per side.
Roast the beef for 25 minutes in the oven, turning every eight minutes.
Rest the covered beef in a warm place for 15 minutes.
Mix puréed potato, flour, butter, baking powder, horseradish, and garlic into a dough.
Flatten the dough into four patties after dividing.
Cook patties in a floured pan for 3 minutes per side until golden.
Fry the bread in butter for 2 minutes per side to heat through.
Boil the chopped root vegetables in water for two minutes and drain.
Coat vegetables in butter and honey then season thoroughly.
Roast vegetables for 15 minutes until tender and golden-brown.
Serve carved beef with vegetables, potato bread, and warm gravy.