Horseradish and parsley crusted roast beef

Horseradish and parsley crusted roast beef

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Meat and vege goes gourmet with baby vegetables and beef eye fillet.

The ingredient of Horseradish and parsley crusted roast beef

  1. 1 tbsp horseradish cream
  2. 1 tbsp wholegrain mustard
  3. 1 garlic clove, crushed
  4. 2 tbsp fresh continental parsley, chopped
  5. 600g beef eye fillet, fat trimmed
  6. 1 tsp olive oil
  7. 500g new potatoes, halved
  8. 8 (about 400g) baby beetroot, trimmed, halved
  9. 1 bunch baby carrots, peeled, trimmed
  10. 2 tsp white balsamic vinegar
  11. Steamed broccolini, to serve
  12. Horseradish cream, extra, to serve

The instruction how to make Horseradish and parsley crusted roast beef

  1. Preheat oven to 200C/180C fan forced. Combine horseradish, mustard, garlic and parsley in a bowl. Brush the beef with half of the oil. Preheat a non-stick frying pan over high heat. Cook beef for 1-2 minutes each side or until browned. Transfer beef to a rack set over a roasting pan. Spread top of beef with horseradish mixture. Roast for 25-30 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes.
  2. Meanwhile, line a baking tray with baking paper. Place potato, beetroot and carrots in a single layer on tray. Spray with olive oil. Season with pepper. Roast for 40-45 minutes or until tender. Drizzle with vinegar.
  3. Thinly slice the beef across the grain. Serve with vegetables, broccolini and horseradish.

Nutritions of Horseradish and parsley crusted roast beef

calories: 391.96 calories
fatContent: 9 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 26 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 48 grams protein
cholesterolContent:
sodiumContent:

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