Name: Pepper-crusted roast beef with mushrooms
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 1 kilogram bolar blade roast; 1 tablespoon Dijon mustard; 1/3 cup extra virgin olive oil; 2 tablespoon crushed black peppercorns; 750 gram agria potatoes, scrubbed, halved; 8 portobello mushrooms; 1 tablespoon fresh thyme leaves; 3 clove garlic, finely chopped; 250 gram tub crème fraîche; 1 tablespoon horseradish cream; 1/2 bunch watercress, trimmed

Pepper-crusted roast beef with mushrooms

The tried-and-true combination of pepper, steak and mushroom is showcased beautifully in this roast beef recipe. With crispy roast potatoes and horseradish cream, this beef recipe is a classic

Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

1 kilogram bolar blade roast

1 tablespoon Dijon mustard

1/3 cup extra virgin olive oil

2 tablespoon crushed black peppercorns

750 gram agria potatoes, scrubbed, halved

8 portobello mushrooms

1 tablespoon fresh thyme leaves

3 clove garlic, finely chopped

250 gram tub crème fraîche

1 tablespoon horseradish cream

1/2 bunch watercress, trimmed

Method

1.Preheat oven to moderately slow, 160°C. Line a baking dish with baking paper.

2.Brush beef with mustard and 1 tablespoon oil. Roll in peppercorns and season with salt.

3.In a large frying pan, heat 1 tablespoon olive oil on high. Sear beef for 10 minutes, turning on all sides, until evenly browned.

4.Toss potato and mushroom in remaining oil in pan. Arrange separately in pan. Scatter thyme and garlic over, then season.

5.Place a small greased rack over vegetables in pan. Place beef on rack. Bake for 1 hour for medium or until cooked to your liking.

6.Remove the beef and mushrooms from pan. Rest for 15 minutes, loosely covered with foil. Increase oven to very hot, 220°C. Roast potatoes for a further 15 minutes while beef is resting.

7.In a small bowl, combine crème fraîche and horseradish cream, then season. Serve beef in thin slices with vegetables, horseradish and watercress.