Here's a simple and delicious way to serve beef. You can cook
this on the barbecue if you're having a full outdoor Christmas;
however, the meat is at its best served at room temperature.
1beef fillet (about 1.6kg), trimmed of sinew70 mlolive oil35 gm (¼ cup)dried green peppercorns, coarsely groundCaraway cream2 tbspcaraway seeds200 gmcrème fraîche2 tbsprosemary, coarsely chopped1 tbspfinely grated horseradish, or horseradish puréeFinelygrated rind and juice of ½ lemon
Preheat oven to 160C. Truss beef at 3cm intervals with kitchen string. Brush with 2 tbsp oil and roll in ground peppercorns, pressing so they stick. Heat remaining oil in a large frying pan over high heat, add beef and sear, turning occasionally, until brown (1-2 minutes each side). Place on a wire rack over a roasting tray and roast in oven until cooked to your liking (35-40 minutes for rare). Cover loosely with foil then set aside to rest and cool to room temperature.
For caraway cream, dry-roast caraway seeds in a frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pound with pestle until coarsely crushed. Set aside to cool, then combine in a bowl with remaining ingredients, season to taste and serve with thickly sliced beef.