Roast Beef with Horseradish Crust

Roast Beef with Horseradish Crust


Serves: 4


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


Horseradish and Peppercorn Cream

Blue Triangle 1 tbs green peppercorns, lightly crushed
Blue Triangle 2 tbs bottled horseradish
Blue Triangle 100ml (5 tbs) creme fraiche or sour cream



  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.



 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.

Pure Beef - The Way Nature Intended 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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Dear Cape Grim,

Dead set that Flat Iron steak was the best I've ever cooked. Absolutely awesome. Thank You.

David, Manly, NSW

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