I love foolproof meat recipes – this one is guaranteed to have your guests swooning.
Serves: 6-8
INGREDIENTS
1.5-kilogram beef rib eye on the bone
1 large celeriac, cut into 2cm-thick rounds
3 sprigs thyme
sea salt and ground pepper
Horseradish cream
½ cup horseradish sauce
1 cup crème fraîche
8 cocktail onions, quartered
10 cornichons, chopped (reserve 2 for garnish)
¼ cup finely chopped parsley
To serve
Potato Gratin (find Sarah Tuck's recipe here)
METHOD
Remove the beef from the fridge half an hour before cooking.
Preheat the oven to 220°C.
Put the celeriac rounds in a roasting dish with the thyme sprigs and lay the beef, fat-side up, on top. Season well with salt and pepper. Roast for 20 minutes, then reduce the oven temperature to 200°C and roast for a further 30 minutes. Cover the beef loosely with tinfoil and allow to rest for 15 minutes. Discard the celeriac.
Horseradish cream: Place everything apart from the reserved cornichons in a small food processor and whizz to combine. Serve immediately, garnished with the reserved cornichons, or store in the fridge for up to 6 hours before serving.
To serve: Serve the beef with Horseradish Cream and Potato Gratin.
Wine match: Quartz Reef Pinot Noir
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.