I love foolproof meat recipes – this one is guaranteed to have your guests swooning.
Serves: 6-8
INGREDIENTS
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
Horseradish cream
½ cup horseradish sauce
1 cup crème fraîche
8 cocktail onions, quartered
10 cornichons, chopped (reserve 2 for garnish)
¼ cup finely chopped parsley
To serve
Potato Gratin (find Sarah Tuck's recipe here)
METHOD
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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.