Roast Beef with Glazed Beetroot and Horseradish Sauce
Photography by Aaron McLean.
When buying the beef, look for a piece that has a layer of fat. This adds flavour and prevents the beef drying out during cooking and it can always be removed before serving if you prefer.
INGREDIENTS
1.5 kilogram piece beef sirloin or scotch fillet
2 tablespoons coarsely ground black pepper
1 tablespoon sea salt
1 tablespoon olive oil
kitchen string
Beetroot
2 cups grated raw beetroot
2 tablespoons butter
1 clove garlic, crushed
¼ cup red wine or water
¼ cup balsamic vinegar
1 tablespoon brown sugar
½ teaspoon caraway seeds, optional
Horseradish sauce
¾ cup sour cream
3 tablespoons horseradish sauce
1 teaspoon Dijon mustard
1-2 teaspoons lemon juice
METHOD
Preheat the oven to 225˚C.
Beef: Tie the beef with kitchen string at 2 cm intervals so it retains its shape during cooking.
Combine the pepper, salt and oil then rub over all sides of the meat.
Place the meat in a roasting dish, fat side down and cook for 20 minutes. Turn the beef over and roast for a further 15 minutes for medium rare beef. Rest the beef loosely covered for 10 minutes.
Beetroot: Place all the ingredients in a medium saucepan and season. Simmer for 15-20 minutes until most of the liquid has evaporated and the beetroot is glossy and still has a little bite.
Horseradish sauce: Combine all the ingredients in a bowl and season.
To serve: Remove the string and slice the beef thinly. Serve with the beetroot and horseradish sauce.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!