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Green peppercorn beef with caraway cream

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.

You'll need

1 beef fillet (about 1.6kg), trimmed of sinew 70 ml olive oil 35 gm (¼ cup) dried green peppercorns, coarsely ground   Caraway cream 2 tbsp caraway seeds 200 gm crème fraîche 2 tbsp rosemary, coarsely chopped 1 tbsp finely grated horseradish, or horseradish purée Finely grated rind and juice of ½ lemon


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A young Coonawarra cabernet.

Featured in

Dec 2013

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