Recipe

  • 70 mins
  • Serves 4 adults
  • 1 x 100g pack Leafy Patch Watercress
  • 8 cocktail onions, peeled and halved
  • 1 tablespoon sugar
  • 2 tablespoons red wine or malt vinegar
  • 2 tablespoons olive oil
  • 800g beef eye fillet
  • Olive oil, for drizzling
  • 1 tablespoon cracked black pepper
  • 2 teaspoon sea salt flakes
  • ½ cup sour cream
  • 1 tablespoon milk
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon creamed horseradish

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Peppered Beef with Sugar Roasted Onions, Watercress, Mustard and Horseradish

  1. Arrange onion halves snuggly in a small baking paper lined ovenproof dish. Pour over combined sugar, vinegar and oil then season with salt and pepper. Roast on the top shelf of the oven for 20 minutes at 180°C.
  2. Tie beef fillet with cooking string at 5cm intervals to help keep its shape during cooking. Sprinkle sea salt and pepper evenly over a sheet of baking paper.  Coat beef in olive oil and roll in the salt and pepper mixture until evenly coated. Sear beef in a large frypan over high heat until brown on all sides. Transfer to a baking paper lined tray.
  3. Increase oven temperature to 200°C, transfer onions to the bottom shelf and place beef on the top shelf. Roast for 20-25 minutes or until beef is medium-rare and onions are tender and caramelised. Remove from oven and rest beef for 15 minutes before removing string and slicing into 4 thick slices.
  4. Combine sour cream, milk, mustard and horseradish in a small bowl to make a dressing.
  5. To serve, arrange watercress in the base of four wide serving bowls, top with a few onions, a slice of beef fillet and spoon over the dressing.  Serve immediately.

nutritional information per serve

  • Energy 2040 kj
  • Protein 46.7 g
  • Total Fat 30.1 g
  • Saturated Fat 12.8 g
  • Carbohydrates 6.4 g
  • Sugars 5 g
  • Dietary Fibre 1.2 g
  • Sodium 682 mg