Roast Beef with Horseradish Crust

Today we take a look at an amazing recipe from Cape Grim. Cape Grim's amazing cuts of high quality beef comes together beautifully in this delicious recipe for the whole family! Perfect for impressing your friends at the pot luck New Year's Eve dinner.


INGREDIENTS

  • 3 brown onions, peeled
  • 50g unsalted butter
  • 2 tbs green peppercorns
  • 2 tbs bottled grated horseradish
  • 1 tbs chopped fresh thyme leaves
  • 1kg scotch fillet roast
  • 1 tbs plain flour
  • 40ml (2 tbs) olive oil

HORSERADISH AND PEPPERCORN CREAM
  • 1 tbs green peppercorns, lightly crushed
  • 2 tbs bottled horseradish
  • 100ml (5 tbs) creme fraiche or sour cream


METHOD
Preheat the oven to 200°C.
Cut the onions into thick slices and lay on the base of a large, greased baking dish.
Place the butter, peppercorns, horseradish and thyme in a food processor and process until a smooth paste. Spread the paste over the top of the scotch fillet, then place on top of the onions. Sprinkle the meat with flour, then drizzle the meat and onions with the olive oil. Roast in the oven for 25 minutes. (This is for rare beef, cook for a little while longer if you prefer.) Meanwhile, to make the horseradish and peppercorn cream, combine all the ingredients in a bowl.
Sprinkle the beef with sea salt and serve on a bed of onions with the horseradish and peppercorn cream.


TIPS
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

Recipe and Images from: Cape Grim

Recipes

Leave a comment

All comments are moderated before being published