Pepper-crusted beef fillet with horseradish potatoes and beetroot
<p>This spicy crusted beef is an utter delight, with roasted baby beetroots and creamy potatoes. Look for new potatoes such as pink eye or Nicola.</p>
<p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span> </strong>4 – 6</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 teaspoons black peppercorns</li>
<li>2 garlic cloves</li>
<li>1 teaspoon salt</li>
<li>3 tablespoons finely grated horseradish</li>
<li>2–3 tablespoons olive oil</li>
<li>1 × 600 g eye fillet steak</li>
<li>8 baby beetroot, trimmed</li>
<li>Salt and freshly ground</li>
<li>Black pepper</li>
<li>1 kg new potatoes</li>
<li>250 g crème fraiche or</li>
<li>Sour cream</li>
<li>2 tablespoons chopped flat-leaf (Italian) parsley</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat the oven to 180°C.</li>
<li>Toast the peppercorns in a dry frying pan over medium heat for 1–2 minutes. Crush using a mortar and pestle. Add the garlic cloves and the 1 teaspoon of salt to the bowl of the mortar and pound until smooth. Mix in 2 teaspoons of the horseradish and enough olive oil to form a smooth paste.</li>
<li>Heat 2 tablespoons of the olive oil in a heavy based frying pan over medium–high heat. Sear the beef for 2–3 minutes on all sides, until golden brown. Rub the pepper paste over the seared beef and place on a baking tray. Scatter the beetroot around the beef, and season with salt and freshly ground black pepper. Roast for 25 minutes, or until the beef is cooked to your liking (medium rare is ideal). Remove the beef from the oven, cover with foil and rest in a warm place for 8–10 minutes. Check to see if the beetroot is cooked. If not, return to the oven and continue cooking.</li>
<li>Meanwhile, put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 20–25 minutes, until tender. Drain, put in a large bowl and remove the skins if desired. While the potatoes are still hot, mash roughly, keeping the potatoes quite chunky. In a separate bowl, mix the crème fraiche or sour cream with the parsley and the remaining horseradish, and season well with salt and freshly ground black pepper. Mix through the mashed potato. To serve, carve the beef into thick slices and serve with the potatoes and roasted beetroot.</li>
</ol>
<p><em><img width="133" height="172" src="https://oversixtydev.blob.core.windows.net/media/28479/harvest-cover_133x172.jpg" alt="Harvest Cover" style="float: right;"/>This is an edited extract from </em>Harvest<em>, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/07/braised-beef-shin/"><span style="text-decoration: underline;"><em><strong>Braised beef shin</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/"><span style="text-decoration: underline;"><em><strong>Spicy beef curry with cauliflower rice</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/05/beef-ragu-and-pasta/"><span style="text-decoration: underline;"><em><strong>Rich beef ragu and pasta</strong></em></span></a></p>
