Roast Beef with Glazed Beetroot and Horseradish Sauce
Photography Aaron McLean.
When buying the beef, look for a piece that has a layer of fat. This adds flavour and prevents the beef drying out during cooking and it can always be removed before serving if you prefer.
INGREDIENTS
1.5 kilogram piece beef sirloin or scotch fillet
2 tablespoons coarsely ground black pepper
1 tablespoon sea salt
1 tablespoon olive oil
kitchen string
Beetroot
2 cups grated raw beetroot
2 tablespoons butter
1 clove garlic, crushed
¼ cup red wine or water
¼ cup balsamic vinegar
1 tablespoon brown sugar
½ teaspoon caraway seeds, optional
Horseradish sauce
¾ cup sour cream
3 tablespoons horseradish sauce
1 teaspoon Dijon mustard
1-2 teaspoons lemon juice
METHOD
Preheat the oven to 225˚C.
Beef: Tie the beef with kitchen string at 2 cm intervals so it retains its shape during cooking.
Combine the pepper, salt and oil then rub over all sides of the meat.
Place the meat in a roasting dish, fat side down and cook for 20 minutes. Turn the beef over and roast for a further 15 minutes for medium rare beef. Rest the beef loosely covered for 10 minutes.
Beetroot: Place all the ingredients in a medium saucepan and season. Simmer for 15-20 minutes until most of the liquid has evaporated and the beetroot is glossy and still has a little bite.
Horseradish sauce: Combine all the ingredients in a bowl and season.
To serve: Remove the string and slice the beef thinly. Serve with the beetroot and horseradish sauce.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.