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Horseradish-crusted roast beef

Serves 6-8
Prep time:
Cooking time:

A roast can be a crowd pleaser any night of the week and this roast is that little bit special.



  • 1.2 kg scotch fillet
  • 2 onions, peeled
  • For the crust:
  • 60g butter
  • 3 tbsp horseradish
  • 1 tbsp pink peppercorns (substitute green peppercorns)
  • 2 tbsp Simon Gault Home Cuisine Italian seasoning (or your favourite mix of Italian herbs)
  • 1 tbsp plain flour
  • 2 tbsp bread crumbs
  • For the crème:
  • 1 tsp jalapeño Tabasco
  • 3 tbsp horseradish
  • 150ml crème fraîche
View the method

A roast can be a crowd pleaser any night of the week and this roast is that little bit special. It would be perfect for unexpected guests delivering a roast with that extra “five percent magic”.

Match withSelaks Reserve Hawke’s Bay Merlot Cabernet.

  1. Preheat oven to 185°C. Slice the onions into thick rings and lay on your roasting tray and set aside.
  2. Trim the fat and sinew from the scotch fillet. Place the butter, horseradish, peppercorns and Simon Gault Home Cuisine Italian 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.
  3. Roast in the preheated oven for 40 minutes or until an internal temperature of 53-55°C for medium rare. Remove from the oven and rest for 15 minutes.
  4. While the beef is cooking combine the crème ingredients together in a bowl then transfer to a suitable dish for serving at the table. After the meat has rested, 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 veges.

Celebrate any occasion with good family and friends, memories and a glass of Selaks Reserve Merlot Cabernet.

Simon says

Always cook the beef 8-10 degrees less than the desired temperature, as the temperature will rise after it comes out of the oven. So 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.

Selaks Roast Day

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