Lifestyle
Recipe: Peppered Roast Beef With Horseradish Sauce
RECIPES & STYLING ANNA LAST
PHOTOGRAPHS BEN DEARNLEY
1.5kg fillet beef
olive oil for rubbing and frying
4–5 tablespoons ground black pepper
horseradish sauce
200g crème fraîche or sour cream
50ml thick cream
1 teaspoon finely grated fresh horseradish*
1 tablespoon Dijon mustard
Rub beef all over with a little olive oil, then rub in pepper, cover and refrigerate for 2 hours or overnight. Preheat oven to 200°C. Bring beef to room temperature. Heat a little olive oil in a frypan over a high heat until it is smoking, add the beef and quickly sear all over. Place beef in a roasting pan and roast for 20 minutes, then reduce heat to 180°C and cook for a further 40 minutes for rare, or until cooked to your liking. Transfer to a carving platter, cover with foil and rest for 20 minutes before slicing. Meanwhile, to make the horseradish sauce, combine all the ingredients in a small bowl and stir until smooth, then set aside. Spoon excess fat from the roasting dish, reserve cooking juices in a warm jug, then slice the beef. Serve beef with the horseradish sauce, eschalot and garlic braise (recipe follows), and cooking juices to spoon over. Serves 6.
*Fresh horseradish root is available from select supermarkets, or use the same quantity of ready grated horseradish, which is sold in jars.
10 cloves garlic, peeled
2 tablespoons extra virgin olive oil
4 sprigs thyme
¼ cup chicken stock
Bring a large saucepan of water to the boil over a medium heat and cook eschalots and garlic for 5 minutes, then drain. Heat a little olive oil in a frypan over a high heat, add eschalots, garlic and thyme and stir until golden brown. Add stock (it will bubble and quickly reduce), stirring until the liquid has evaporated. Serves 6 as a side dish.
PHOTOGRAPHS BEN DEARNLEY
olive oil for rubbing and frying
4–5 tablespoons ground black pepper
horseradish sauce
200g crème fraîche or sour cream
50ml thick cream
1 teaspoon finely grated fresh horseradish*
1 tablespoon Dijon mustard
Rub beef all over with a little olive oil, then rub in pepper, cover and refrigerate for 2 hours or overnight. Preheat oven to 200°C. Bring beef to room temperature. Heat a little olive oil in a frypan over a high heat until it is smoking, add the beef and quickly sear all over. Place beef in a roasting pan and roast for 20 minutes, then reduce heat to 180°C and cook for a further 40 minutes for rare, or until cooked to your liking. Transfer to a carving platter, cover with foil and rest for 20 minutes before slicing. Meanwhile, to make the horseradish sauce, combine all the ingredients in a small bowl and stir until smooth, then set aside. Spoon excess fat from the roasting dish, reserve cooking juices in a warm jug, then slice the beef. Serve beef with the horseradish sauce, eschalot and garlic braise (recipe follows), and cooking juices to spoon over. Serves 6.
*Fresh horseradish root is available from select supermarkets, or use the same quantity of ready grated horseradish, which is sold in jars.
Eschalot And Garlic Braise
15–20 eschalots, peeled10 cloves garlic, peeled
2 tablespoons extra virgin olive oil
4 sprigs thyme
¼ cup chicken stock
Bring a large saucepan of water to the boil over a medium heat and cook eschalots and garlic for 5 minutes, then drain. Heat a little olive oil in a frypan over a high heat, add eschalots, garlic and thyme and stir until golden brown. Add stock (it will bubble and quickly reduce), stirring until the liquid has evaporated. Serves 6 as a side dish.
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