Name: Green peppercorn beef with caraway cream
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 - 8
Ingredients: 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

Green peppercorn beef with caraway cream

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

Serves 6 - 8

Prep

20M

Cook

45M

Total

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

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

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.