Celeriac is my new favourite vegetable, especially when it’s made into mash. It’s only available in winter in Australia and is very versatile. If you can’t find celeriac, you could serve the beef with pumpkin or sweet potato mash.
Preheat the oven to 220°C (430°F).
Rub the beef all over with olive oil and season with the salt and pepper. Mix all the herbs, except for the celery leaves, then sprinkle them on a chopping board. Roll the beef around in the mixture until evenly coated. Place the beef in a baking tin and roast for 20–25 minutes.
To make the mash, place the celeriac in a large saucepan, cover with water, add the salt and bring to the boil. Lower the heat and simmer for about 15 minutes, or until the celeriac is tender. Drain well, then tip into a large mixing bowl with the yoghurt, horseradish, salt and pepper, and mash until smooth.
Alternatively, whiz to a purée with a hand-held blender. Keep warm until ready to serve.
Remove the beef from the oven and transfer it to a warm plate. Cover with foil and leave to rest for 10 minutes before carving into slices.
To serve, place a spoonful of celeriac mash on each plate and arrange slices of beef on top. Sprinkle with celery leaves and serve straight away.
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