Fast Recipes

Garlic herbed beef with kohlrabi rémoulade and watercress

Australian Gourmet Traveller recipe for garlic herbed beef with kohlrabi rémoulade and watercress.

By Alice Storey & Emma Knowles
  • Serves 4
Garlic herbed beef with kohlrabi rémoulade and watercress
Garlic herbed beef with kohlrabi rémoulade and watercress

If you can't find kohlrabi, substitute celeriac.

Ingredients

  • 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
Kohlrabi rémoulade
  • 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)

Method

Main
  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Thickly slice beef and serve with kohlrabi rémoulade and watercress.