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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!