WHAT TO EAT THIS WEEKEND

Pepper-crusted beef fillet

Serve with roasted baby beetroot and creamy horseradish potatoes

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Added on

Serve with roasted baby beetroot and creamy horseradish potatoes

Posted

  • SERVES 4
  • PREPARATION TIME 30 minutes
  • COOKING TIME 30 minutes
  • 2 tsp black peppercorns
  • 1 tsp salt
  • 2-3 tbsp olive oil
  • 8 baby beetroot, trimmed
  • 250g crème fraîche
  • Sea salt and freshly ground black pepper
  • 2 garlic cloves
  • 3 tbsp finely grated horseradish
  • 1 x 600g eye fillet steak
  • 1kg new potatoes
  • 2 tbsp chopped flat-leaf parsley
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Toast the peppercorns in a dry frying pan over medium heat for one to two minutes. Crush using a mortar and pestle. Add the garlic cloves and the one teaspoon of salt to the bowl of the mortar and pound until smooth. Mix in two teaspoons of the horseradish and enough olive oil to form a smooth paste.
  3. Heat two tablespoons of the olive oil in a heavy based frying pan over medium-high heat. Sear the beef for two to three 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 eight to 10 minutes. Check to see if the beetroot is cooked. If not, return to the oven and continue cooking.
  4. Meanwhile, put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 20 to 25 minutes, until tender. Drain, put in a large bowl and remove the skins if desired.
  5. While the potatoes are still hot, mash roughly, keeping the potatoes quite chunky. In a separate bowl, mix the crème fraîche 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.

Recipe extracted from Harvest

Recipe extracted from Harvest

Harvest: 180 Recipes Through the Seasons by Emilie Guelpa

Published by Hardie Grant

£ 15.00

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Tagged in:
Beef
Entertaining
Potatoes

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