1.5-kilogram beef rib eye on the bone
1 large celeriac, cut into 2cm-thick rounds
3 sprigs thyme
sea salt and ground pepper
½ cup horseradish sauce
1 cup crème fraîche
8 cocktail onions, quartered
10 cornichons, chopped (reserve 2 for garnish)
¼ cup finely chopped parsley
Potato Gratin (find Sarah Tuck's recipe here)
Remove the beef from the fridge half an hour before cooking.
Preheat the oven to 220°C.
Put the celeriac rounds in a roasting dish with the thyme sprigs and lay the beef, fat-side up, on top. Season well with salt and pepper. Roast for 20 minutes, then reduce the oven temperature to 200°C and roast for a further 30 minutes. Cover the beef loosely with tinfoil and allow to rest for 15 minutes. Discard the celeriac.
Horseradish cream: Place everything apart from the reserved cornichons in a small food processor and whizz to combine. Serve immediately, garnished with the reserved cornichons, or store in the fridge for up to 6 hours before serving.
To serve: Serve the beef with Horseradish Cream and Potato Gratin.
Wine match: Quartz Reef Pinot Noir