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Peppered Beef with Horseradish Cream

Serves 4 entree sized portions.


  • 300g Beef fillet

  • 2 tbsp Pepper berries

  • 4 tbsp Sea salt

  • 1/3 bunch Chives

  • 1/3 bunch Flat parsley

  • 1/3 bunch Chervil

  • 1 bunch Baby golden beetroots

  • 3 Kipfler potatoes

  • 1 punnet Celery leaf

  • 1/4 cup Baby curly endive

  • 2 tbsp Hazelnuts (peeled)

  • 100ml Extra virgin olive oil

  • 35ml White balsamic vinegar

  • 30ml Hazelnut oil

  • 30g Horseradish

  • 75ml Mascarpone

  • 75ml Cream


  • 1.

    Trim the beef if necessary, coat well in crushed pepper berries & sea salt. Sear in hot olive oil in a heavy based pan. Place into a moderate oven at 180C for 8 minutes until medium rare. Remove rest and cool.

  • 2.

    Coat in chopped herbs - wrap tightly in cling film and refrigerate for 1 hour.

  • 3.

    Place the baby beetroots onto a sheet of foil and drizzle with olive oil, salt and pepper. Add a sprinkle of thyme garlic and wrap to close. Place into a moderate oven at 180C oven for 30 minutes.

  • 4.

    Repeat the process for the potatoes.

  • 5.

    Grate the horseradish if fresh and add a splash of vinegar. Whisk the creams and mix in the horseradish.

  • 6.

    Spread a little onto the plate, slice the beef thinly and place onto horseradish cream.

  • 7.

    Dress the beetroots, potatoes and hazelnuts onto the beef. Toss the celery leaf and baby curly endive with a splash of oil, white balsamic and hazelnut oil.

  • 8.

    Sprinkle with sea salt and serve.

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