Midwinter fare
Pink pepper beef fillet with horseradish cream
SERVES 8
INGREDIENTS
2kg beef fillet
¼ cup olive oil
2 tsp sea salt flakes
2 Tbsp dried pink peppercorns
1 Tbsp fresh rosemary, finely chopped
250g rocket, trimmed
HORSERADISH CREAM
½ cup mayonnaise
¼ cup sour cream
2 Tbsp horseradish cream
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Preheat oven to 200°C.
2 Heat a large grill plate (or barbecue) over medium-high heat. Trim any sinew and silver skin from beef. Fold thin end of fillet under; tie beef with kitchen string at 5cm intervals. Coat beef with 2 tablespoons of the oil and the salt. Cook beef on grill plate for 3 minutes each side until well browned.
Meanwhile, pound peppercorns with a mortar and pestle until coarsely crushed Alternatively place in a resealable bag and crush using the base of a heavy saucepan. Stir in rosemary; reserve 1 tablespoon of pepper mixture. Sprinkle remaining pepper mixture onto a large baking-paper-lined oven tray. Roll beef in pepper mixture until coated all over.
4 Roast beef for 25 minutes or until a meat thermometer reaches 60°C for rare.
Cover loosely with foil; rest for 15 minutes.
5 Make Horseradish Cream. Combine all the ingredients in a small bowl; season.
6 Place rocket and remaining oil in a medium bowl; toss to combine. Season.
Thickly slice beef; sprinkle with
