Browse All Recipes

Green peppercorn beef with caraway cream

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

By Alice Storey
  • 20 mins preparation
  • 45 mins cooking plus resting
  • Serves 6 - 8
  • Print
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.


  • 1 beef fillet (about 1.6kg), trimmed of sinew
  • 70 ml olive oil
  • 35 gm dried green peppercorns, coarsely ground (¼ cup)
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


  • 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