Horseradish-crusted roast beef
For a fancier twist on a roast dinner staple - try this surprisingly easy roast beef recipe. With a delicious horseradish sauce to accompany the dish, this roast beef is juicy and tender.
This recipe is also a part of our Beef Recipe Collection.
Ingredients
Method
- 1.2 kg scotch fillet
- 2 onions, peeled
For the crust:
- 60g butter
- 3 tbsp horseradish
- 1 tbsp pink or green peppercorns
- 2 tbsp Italian herbs mix
- 1 tbsp plain flour
- 2 tbsp bread crumbs
For the crème:
- 1 tsp jalapeño Tabasco
- 3 tbsp horseradish
- 150ml crème fraîche
- Preheat oven to 185°C.
- Slice the onions into thick rings and lay on your roasting tray and set aside.
- Trim the fat and sinew from the scotch fillet.
- Place the butter, horseradish, peppercorns and seasoning in to a food processor and mix until smooth. Mix through the flour and bread crumbs.
- Lay the scotch fillet on the onions then spread over the crust with a pallete knife or clean hand.
- Roast in the preheated oven for 40 minutes or until an internal temperature of 53-55°C for medium rare.
- While the beef is cooking combine the crème ingredients together in a bowl, then transfer to a suitable dish for serving at the table.
To serve
- After the meat has rested for at least 15 mins, slice and transfer to a serving platter with the onions on the side and sprinkle with some flake salt.
- Serve with buttered green beans and your favourite roast vegetables.
FAQs:
What temperature should I cook my roast beef to?
Always cook the beef 8-10 degrees less than the desired temperature, as the temperature will rise after it comes out of the oven. Use a meat thermometer for easy and accurate cooking!
For rare remove at 50-53°C, medium rare remove at 53-55°C, medium remove at 61-63°C, and well-done remove at 67-69°C.
Should you salt roast beef before cooking?
Yes! You should always salt your roast beef before cooking. For this recipe you can salt the roast beef before smoothing over the crust.