Peppered Beef, Roasted Beets & Horseradish
- 40 g black peppercorns
- 3 tsp Murray River salt flakes
- 3 bunches baby beetroot
- 2 tbsp red wine vinegar
- 60 ml extra virgin olive oil
- 900 g beef eye fillet
- 200 g crumbled fetta
- 5 cm piece horseradish to grate
- dill to garnish
Toast pepper and salt in a dry frypan over medium heat, tossing for 3-4 minutes until fragrant. Set aside to cool, then whiz in a small food processor until fine.
Preheat the oven to 180°C. Place the beetroot on a baking tray and drizzle with vinegar and 2 tbs oil. Season. Roast for 45 minutes or until tender. Remove from oven, allow to cool, then halve.
Meanwhile, place a frypan over high heat. Brush beef with remaining 1 tbs oil. Cook, turning, for 5 minutes or until browned all over. Remove from pan and coat in pepper mix. Place on a baking tray and roast for 30 minutes for medium-rare or until cooked to your liking. Remove beef from the oven and set aside to rest, loosely covered with foil, for 10 minutes.
To serve, thickly slice beef and arrange on a serving plate with feta and beetroot. Finely grate the horseradish over plates, scatter with dill sprigs and drizzle with extra olive oil, vinegar and resting juices.