If you can't find kohlrabi, substitute celeriac.
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp thyme leaves
- 1 garlic clove, finely chopped
- Finely grated rind of 1 lemon
- 4 pieces of beef fillet (about 200gm each)
- To serve: lemon wedges (optional) and watercress
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp each finely chopped chives and flat-leaf parsley
- 2 tsp horseradish
- Juice of ½ lemon
- ½ celeriac, cut into julienne (about 200gm)
- ½ kohlrabi, cut into julienne (about 200gm)
- 1Preheat oven to 200C. Mix oil, herbs, garlic and lemon rind in a small bowl to combine, season generously to taste and rub into beef fillets. Heat a large frying pan over medium-high heat. Add beef and cook, turning once, until browned (1-2 minutes each side). Transfer to a roasting tray and roast until cooked to your liking (10-15 minutes for medium-rare). Set aside to rest.
- 2Meanwhile, for kohlrabi rémoulade, place mayonnaise, mustard, herbs, horseradish and lemon juice in a bowl and mix to combine. Season to taste, then mix in celeriac and kohlrabi.
- 3Thickly slice beef and serve with kohlrabi rémoulade and watercress.