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Green peppercorn beef with caraway cream

Australian Gourmet Traveller recipe for green peppercorn beef with caraway cream.
Green peppercorn beef with caraway cream

Green peppercorn beef with caraway cream

Chris Court
6 - 8
20M
45M
1H 5M

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.

Ingredients

Caraway cream

Method

Main

1.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.
2.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.

Drink Suggestion: A young Coonawarra cabernet. Drink suggestion by Max Allen

Notes

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