Ingredients
- 200g ginger, half finely grated, half sliced
- 500g Perlas potatoes, peeled
- 150ml pure (thin) cream
- 150g unsalted butter
- 1/3 cup (90g) horseradish cream
- 1 tbs extra virgin olive oil
- 1kg beef oyster blade, trimmed
- 1 garlic bulb, plus 2 extra cloves
- 1/2 bunch thyme
- 2 Beta Bite carrots, stalks trimmed
- Chopped flat-leaf parsley leaves, to serv
Directions
- 1.
Wrap grated ginger in a muslin cloth or a clean Chux and squeeze over a saucepan to extract juice. Discard pulp. Place the pan over medium heat and simmer for 2-3 minutes until reduced by half. Set aside.
- 2.
Place potato in a saucepan of cold salted water and place over medium heat. Bring to the boil, then simmer for 15 minutes or until just tender. Drain and return to pan. Mash using a potato ricer or masher.
- 3.
Return pan to medium heat. Add cream and butter, and beat until smooth, then fold through horseradish. Remove from heat. Season with salt and keep warm.
- 4.
Preheat oven to 180°C. Heat oil in a frypan over high heat. Season beef then cook, turning, for 10 minutes or until browned all over. Transfer to a roasting pan, with garlic bulb and 1/4 bunch thyme.
- 5.
Roast for 25 minutes for medium-rare or until cooked to your liking.
- 6.
Meanwhile, place carrots, sliced ginger garlic cloves and remaining thyme in a pan of cold water and place over medium heat. Bring to a simmer and cook for 4-5 minutes until just tender. Drain. Discard ginger, garlic and thyme. Refresh carrots in iced water. Drain again. Brush carrots with ginger juice, then add to roasting pan for the final 10 minutes of cooking or until warmed through.
- 7.
Rest beef, loosely covered with foil, for 10 minutes. Slice beef and serve with horseradish mash, carrots, roasted garlic, resting juices and parsley.
Recipe courtesy of delicious.com.au
Serving size 4