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Peppered Beef with Sugar Roasted Onions, Watercress, Mustard and Horseradish Sauce
1 hr 20 mins
serves
4
1 hr 20 mins
serves
4
Ingredients
- 1 x 100g pack Leafy Patch Watercress
- 8 cocktail onions, peeled and halved
- 1 tablespoon sugar
- 2 tablespoons red wine or malt vinegar
- 2 tablespoons olive oil
- 800g beef eye fillet
- Olive oil, for drizzling
- 1 tablespoon cracked black pepper
- 2 teaspoon sea salt flakes
- 1/2 cup sour cream
- 1 tablespoon milk
- 1 tablespoon wholegrain mustard
- 1 tablespoon creamed horseradish
Tip
Method
- Arrange onion halves snuggly in a small lined baking tray.
Pour over combined sugar, vinegar and oil then season with salt and pepper. Roast on the top shelf of the oven for 20 minutes at 180°C. - Tie beef fillet with cooking string at 5cm intervals to help keep its shape during cooking. Sprinkle sea salt and black pepper evenly over a sheet of baking paper. Coat beef in olive oil and roll in the sea salt and pepper mixture until evenly coated. Sear beef in a large frypan over high heat until brown on all sides. Transfer to a baking paper lined tray.
- Increase oven temperature to 200°C, transfer onions to the bottom shelf and place beef on the top shelf. Roast for 20-25 minutes or until beef is medium-rare and onions are tender and caramelised. Remove from oven and rest beef for 15 minutes before removing string and slicing into 4 thick slices.
- Combine sour cream, milk, mustard and horseradish in a small bowl to make a dressing.
- To serve, arrange Leafy Patch Watercress in the base of four wide serving bowls, top with a few onions, a slice of beef fillet and spoon over the dressing. Serve immediately.
Nutritional information (per serve)
Energy
KJ
Protein
G
Total Fat
G
Saturated Fat
G
Carbohydrates
G
Sugars
G
Dietary Fibre
G
Sodium
MJ
Calcium
MJ
Iron
MJ
