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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 oven to 200C. Mix beef with half of the horseradish and half of the mustard in a shallow container. Chill in the fridge for 15 mins to enhance the flavors.
  • Spread carrots, cauliflower, and brussels sprouts in a single layer on a large baking tray. Drizzle with 2 teaspoons of oil, season, and roast for 15 minutes. Add onion, toss everything, and roast for an additional 10 minutes until golden brown and tender.
  • Once the onion is roasting, preheat a barbecue grill or chargrill on high heat. Season the beef generously and grill for 2 minutes on each side for a perfect medium-rare cook or to your preferred doneness. Place the 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.
  • In a large bowl, combine the vegetables, rocket, and drizzle with the vinegar dressing. Add the beef to the mixture and toss to combine. Serve immediately on serving plates.

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