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Aged Beef with Spinach Puree & Horseradish, is the kind of dish where what you put into it; is what you get out of it and then some more. It requires time to prepare and cook but you won't be sorry.


  • 3 kg Rack of aged beef rib cap of fat removed, salted

  • sea salt

  • Extra Virgin Olive Oil

  • freshly grated Horseradish

  • Horseradish butter

  • 200 g Butter

  • 100 g fresh Horseradish

  • 0.5 Lemon freshly squeezed

  • Pepper

  • Spinach puree

  • 2 bunches English Spinach washed, well drained and cut 5cm length

  • 25 g Butter

  • sea salt

  • Pepper


  • 1.

    To make the horseradish butter, finely grate the horseradish and place with the butter in a food processor until well incorporated.

  • 2.

    Add the lemon juice and pepper.

  • 3.

    Roll in foil into a sausage shape, place in a container and refrigerate.

  • 4.

    This can be made well in advance.

  • 5.

    To make the spinach puree, place a pan on high heat and add the butter.

  • 6.

    Do not allow the butter to burn.

  • 7.

    Add the spinach, allowing it to wilt without letting it brown. Add sea salt and pepper to taste.

  • 8.

    Cool and refrigerate until ready to use.

  • 9.

    Preheat the oven to 60C.

  • 10.

    Place the beef on a roasting tray and cook for 4 ½ hours, until the internal temperature when tested with a meat thermometer is 51- 53C.

  • 11.

    Remove the rack from the beef and sear it on all sides on a hot grill with plenty of sea salt and olive oil.

  • 12.

    Note: Heat the spinach puree gently.

  • 13.

    Slice a portion of beef then cut that same piece into 3.

  • 14.

    Slice a piece of horseradish butter about 1cm thick and place it on top of the beef to melt through.

  • 15.

    Transfer the beef to a service plate, serve with freshly grated horseradish, the spinach puree and potato gratin.

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