Name: Roast beef with horseradish labne and spicy tomato relish
Prep time: 755 min
Cook time: 135 min
Total time: 890 min
Yield: 1
Ingredients: 1kg beef Scotch fillet roast; 18.20 gm extra virgin olive oil; 30.00 ml fresh rosemary, chopped; 30.00 ml fresh thyme, chopped; Baguette, to serve; Mixed salad leaves, to serve; 500g Greek-style yoghurt; 40.00 ml horseradish cream; 500g cherry tomatoes; 1 long red chilli; 36.40 gm olive oil; 1 red onion, finely chopped; 1 garlic clove, crushed; 40.00 ml red wine vinegar; 90.00 gm brown sugar, firmly packed

Roast beef with horseradish labne and spicy tomato relish

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Prep Time:
755 minutes

Cook Time:
135 minutes

Total Time:
890 minutes

Elevate the classic roast beef sandwich with this deliciously loaded twist!

Ingredients:

1kg beef Scotch fillet roast
18.20 gm extra virgin olive oil
30.00 ml fresh rosemary, chopped
30.00 ml fresh thyme, chopped
Baguette, to serve
Mixed salad leaves, to serve
500g Greek-style yoghurt
40.00 ml horseradish cream
500g cherry tomatoes
1 long red chilli
1 red onion, finely chopped
40.00 ml red wine vinegar
90.00 gm brown sugar, firmly packed

Instructions:

Create Horseradish labne: Mix yoghurt and horseradish cream in a bowl. Line a large sieve with two layers of paper towel, extending the sides. Set the sieve over a large bowl. Transfer the yoghurt mixture to the sieve and fold the edges of the paper towel over the top. Chill in the refrigerator for 24 hours or up to 2 days to strain.
Spicy Tomato Relish: Preheat the oven to 200C/180C fan-forced. Place tomato and chilli on a baking tray, drizzle with half of the oil, and bake for 20 minutes until golden and tender. Remove tomato skins and chop the chilli. In a medium saucepan, heat the remaining oil over medium heat. Sauté onion and garlic for 5 minutes until softened. Add tomato, chilli, vinegar, and sugar. Bring to a boil, then simmer uncovered on low for 30 minutes until thickened. Allow to cool before serving.
Place the beef in a baking dish and generously drizzle it with oil. Season with pepper, then evenly sprinkle 1 tablespoon each of rosemary and thyme over the beef. Roast in the oven for 1 to 1 hour 15 minutes until it reaches your desired level of doneness. Once done, transfer the beef to a plate, cover it with foil, and let it rest for 15 minutes before thinly slicing.
Sprinkle the beef with the remaining herbs and serve it on a baguette with labne, relish, and salad.

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