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Horseradish beef with winter vegetable salad
Horseradish beef with winter vegetable salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your steak with zesty horseradish and mustard marinade!
Ingredients:
  • 500g Beef Rump Steak
  • 20.00 ml horseradish cream
  • 11.80 gm wholegrain mustard
  • 2 bunches Dutch carrots, ends trimmed
  • 1 small cauliflower, cut into small florets
  • 400g pkt Brussels sprouts, halved
  • 36.40 gm olive oil
  • 1 red onion, cut into wedges
  • 40.00 ml white wine vinegar
  • 14.40 gm honey
  • 120g Baby Rocket
Instructions:
  • Preheat the oven to 200C. Mix together the beef with half of the horseradish and half of the mustard in a shallow container. Chill in the fridge for 15 minutes to enhance the flavors.
  • Place carrots, cauliflower, and Brussels sprouts on a large baking tray in a single layer. Drizzle with 2 teaspoons of oil, season, and roast at 400°F for 15 minutes. Add onions, toss vegetables, and roast for an additional 10 minutes until golden brown and tender.
  • Preheat a barbecue grill or chargrill on high while the onion is roasting. Season the beef and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Place the cooked beef on a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing.
  • Combine the vinegar, honey, remaining horseradish, mustard, and oil in a small bowl. Season to taste.
  • Combine vegetables and rocket in a large bowl. Drizzle with vinegar dressing and toss. Add beef to the mixture and toss again. Plate and serve promptly.

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