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.


  • 1 x 1 kg (2lb 3oz) whole beef eye fillet

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon sea salt

  • 1 tablespoon freshly ground black pepper

  • ½  cup rosemary leaves, chopped

  • ½ cup thyme leaves, chopped

  • ½ cup flat-leaf parsley leaves, chopped

  • ½  cup basil leaves, chopped

  • 1 small handful celery leaves

  • Celeriac and Horseradish Mash

  • 1 celeriac root, chopped into chunks

  • 1 teaspoon salt

  • 1 tablespoon plain yoghurt

  • 1 tablespoon horseradish cream

  • sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 220°C (430°F).

  • 2.

    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.

  • 3.

    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.

  • 4.

    Alternatively, whiz to a purée with a hand-held blender. Keep warm until ready to serve.

  • 5.

    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.

  • 6.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 440kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 57g
  • Carbohydrate 16g
  • Sugar 1g
  • Sodium 844mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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