Name: Roast beef with celeriac remoulade
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1/4 cup hp sauce; 2 tablespoon red wine; 2 teaspoon dry mustard; 600 gram eye fillet beef, trussed; mixed salad leaves, to serve; Celeriac remoulade; 1 large celeriac, peeled, shaved; 1/2 cup egg mayonnaise; 1/3 cup coarsely chopped parsley; 1 tablespoon lemon juice; 1 tablespoon dijon mustard

Ingredients

1/4 cup hp sauce

2 tablespoon red wine

2 teaspoon dry mustard

600 gram eye fillet beef, trussed

mixed salad leaves, to serve

Celeriac remoulade

1 large celeriac, peeled, shaved

1/2 cup egg mayonnaise

1/3 cup coarsely chopped parsley

1 tablespoon lemon juice

1 tablespoon dijon mustard

Method

1.Whisk sauce, wine and mustard together. Place beef in a large snap-lock bag and pour marinade over. Seal bag. Marinate 6-8 hours, or overnight in the fridge.

2.Preheat oven to hot, 200°C. Place small baking dish in oven. Preheat char-grill on medium.

3.Drain marinade from beef. Season with salt and pepper. Char-grill 2 minutes on all sides and transfer to hot baking dish.

4.Bake beef 15 minutes (for rare). Remove pan from oven. Cover loosely with foil. Rest 15 minutes.

5.For celeriac remoulade, combine all ingredients and season to taste. Toss well.

6.Serve beef hot or cold, in thin slices, with remoulade and salad leaves.

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