60 ml (¼ cup) olive oil1.6 kgblack Angus scotch fillet400 gmbaby cavolo neroCrushed potato, fennel and horseradish salad1 kgkipfler potatoes, scrubbed1baby fennel2 tbspjulienne horseradish root (see note)Black pepper dressing1 tbspwhole black peppercorns1 tbsphot English mustard 2 tbspred wine vinegar1clove of garlic, finely chopped125 ml (½ cup) olive oil
For black pepper dressing, place pepper in a mortar and, using a pestle, coarsely crush. Place mustard, vinegar and garlic in a bowl and whisk to combine, then gradually whisk in oil, stir through crushed pepper and season to taste with sea salt.
For crushed potato, fennel and horseradish salad, place potatoes in a large saucepan, cover with water, season with sea salt, bring to the boil, then reduce heat and simmer gently for 10 minutes or until potatoes are tender. Drain, crush coarsely with a fork and set aside. Using a mandolin finely shave fennel and place into acidulated water. Using a vegetable peeler peel horseradish, then peel root lengthways into thin strips. Drain fennel and combine with horseradish and potatoes, season to taste and drizzle with a little black pepper dressing.
Preheat oven to 200C. Heat 2 tbsp olive oil in a large frying pan, add scotch fillet and cook over high heat, turning frequently, for 3-5 minutes or until evenly browned. Place fillet into a roasting pan and season with sea salt and freshly ground black pepper. Place roasting pan into oven and roast for 40 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 10 minutes.
Heat remaining oil in a frying pan, add cavolo nero and sauté for 3-5 minutes or
until just wilted, season to taste. Slice beef into 1cm pieces. Spoon cavolo nero onto plates, top with crushed potato salad, 2 slices of beef, drizzle with remaining black pepper dressing and serve immediately.
Note Horseradish root is available from select