Garlic herbed beef with kohlrabi rémoulade and watercress

If you can't find kohlrabi, substitute celeriac.

You'll need

2 tbsp olive oil 1 tbsp flat-leaf parsley, finely chopped 1 tbsp thyme leaves 1 garlic clove, finely chopped Finely grated rind of 1 lemon 4 pieces of beef fillet (about 200gm each) To serve: lemon wedges (optional) and watercress   Kohlrabi rémoulade 2 tbsp mayonnaise 1 tbsp Dijon mustard 1 tbsp each finely chopped chives and flat-leaf parsley 2 tsp horseradish Juice of ½ lemon ½ (about 200gm) celeriac, cut into julienne ½ (about 200gm) kohlrabi, cut into julienne


  • 01
  • Preheat oven to 200C. Mix oil, herbs, garlic and lemon rind in a small bowl to combine, season generously to taste and rub into beef fillets. Heat a large frying pan over medium-high heat. Add beef and cook, turning once, until browned (1-2 minutes each side). Transfer to a roasting tray and roast until cooked to your liking (10-15 minutes for medium-rare). Set aside to rest.
  • 02
  • Meanwhile, for kohlrabi rémoulade, place mayonnaise, mustard, herbs, horseradish and lemon juice in a bowl and mix to combine. Season to taste, then mix in celeriac and kohlrabi.
  • 03
  • Thickly slice beef and serve with kohlrabi rémoulade and watercress.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2013

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