2 tbspolive oil1 tbspflat-leaf parsley, finely chopped1 tbspthyme leaves1garlic clove, finely choppedFinelygrated rind of 1 lemon4pieces of beef fillet (about 200gm each)To serve:lemon wedges (optional) and watercressKohlrabi rémoulade2 tbspmayonnaise1 tbspDijon mustard1 tbsp eachfinely chopped chives and flat-leaf parsley2 tsphorseradishJuiceof ½ lemon½ (about 200gm)celeriac, cut into julienne½ (about 200gm)kohlrabi, cut into julienne
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.
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.
Thickly slice beef and serve with kohlrabi rémoulade and watercress.