Combine 1 tablespoon olive oil, the garlic and half the thyme, then rub into the beef. Set aside to marinate for 15 minutes.
Grill the capsicum until the skin is blackened and charred. Place in a plastic bag and leave until cool, then remove skin and seeds.
Slice capsicum into thin strips and set aside.
Heat a lightly oiled large frypan over high heat, add beef and cook on all sides to brown. Transfer to a baking tray and season with salt and pepper. Cook in oven for 10 minutes (it will still be quite rare, so cook a little longer if preferred). Cool.
Place potatoes in a bowl with 2 tablespoons olive oil, the paprika and remaining thyme. Spread potatoes on a large lined baking tray, and roast for 20-25 minutes or until cooked through and crisp.
Place creme fraiche, horseradish and chives in a bowl, and season with salt and pepper.
To serve, combine remaining olive oil and vinegar, season, toss with capsicum strips and rocket. Slice beef into 0.5cm slices. Place potatoes on plates, top with salad, then beef. Drizzle with horseradish cream.
Serving size: 4
Recipe courtesy of delicious.com.au