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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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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