Roast Beef with Horseradish Crust

Serves: 4

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

1. Preheat the oven to 200°C.
2. Cut the onions into thick slices and lay on the base of a large, greased baking dish.
3. 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.
4. 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

 Note: Not all images displayed on this page utilise Cape Grim Beef.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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