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Horseradish and parsley crusted roast beef
Horseradish and parsley crusted roast beef
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate beef fillet with gourmet baby vegetables.
Ingredients:
  • 20.00 ml horseradish cream
  • 23.40 gm wholegrain mustard
  • 1 garlic clove, crushed
  • 40.00 ml fresh continental parsley, chopped
  • 600g beef eye fillet, fat trimmed
  • 4.60 gm olive oil
  • 500g new potatoes, halved
  • 8 (about 400g) baby beetroot, trimmed, halved
  • 1 bunch baby carrots, peeled, trimmed
  • 2 tsp white balsamic vinegar
  • Steamed broccolini, to serve
  • Horseradish cream, extra, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Mix horseradish, mustard, garlic, and parsley in a bowl. Brush half of the oil onto the beef. Heat a non-stick frying pan over high heat. Sear the beef for 1-2 minutes on each side until browned. Place the beef on a rack over a roasting pan. Spread the horseradish mixture over the top of the beef. Roast for 25-30 minutes for medium doneness or until cooked to your preference. Let it rest for 10 minutes covered loosely with foil before serving.
  • Prepare the baking tray by lining it with baking paper. Arrange the potato, beetroot, and carrots in a single layer on the tray. Spray them with olive oil and season with pepper. Roast in the oven for 40-45 minutes, or until tender. Finish by drizzling with vinegar before serving.
  • Slice the beef thinly against the grain and plate with a side of vegetables, broccolini, and horseradish.

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