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.
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.