1.5 kilogram piece beef sirloin or scotch fillet
2 tablespoons coarsely ground black pepper
1 tablespoon sea salt
1 tablespoon olive oil
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
¾ cup sour cream
3 tablespoons horseradish sauce
1 teaspoon Dijon mustard
1-2 teaspoons lemon juice
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.