Horseradish crusted roast beef
WINE MATCH: Selaks Reserve Merlot CabernetFor the perfect pairing, try serving alongside our Selaks Reserve Merlot Cabernet. With a bouquet of wild berries and a hint of spice, it displays flavours of ripe blackberry and plum with subtle oak. The finish is long and satisfying.
Ingredients
Method
Ingredients
- 1.2 kg scotch fillet
- 2 onions, peeled
- Crust:
- 60g butter
- 3 tbsp horseradish
- 1 tbsp pink peppercorns (substitute green peppercorns)
- 2 tbsp Simon Gault Home Cuisine Italian seasoning (or your favourite mix of Italian herbs)
- 1 tbsp plain flour
- 2 tbsp bread crumbs
- Crème:
- 1 tsp jalapeño Tabasco
- 3 tbsp horseradish
- 150ml crème fraîche
Method
- Preheat oven to 185°C. Slice the onions into thick rings and lay on your roasting tray and set aside.
- Trim the fat and sinew from the scotch fillet. Place the butter, horseradish, peppercorns and Simon Gault Home Cuisine Italian seasoning in to a food processor and mix until smooth. Mix through the flour and bread crumbs. Lay the scotch fillet on the onions then spread over the crust with a pallete knife or clean hand.
- Roast in the preheated oven for 40 minutes or until an internal temperature of 53-55°C for medium rare. Remove from the oven and rest for 15 minutes.
- While the beef is cooking combine the crème ingredients together in a bowl then transfer to a suitable dish for serving at the table. After the meat has rested, slice and transfer to a serving platter with the onions on the side and sprinkle with some flake salt.
- Serve with buttered green beans and your favourite roast veges.