Name: Prime-cut beef roast, creamed watercress and wild mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: Prime-cut beef roast; 350 gram silver fern farms beef prime-cut roast; 1 1/2 tablespoon canola oil; Wild mushrooms; 4 tablespoon butter, diced; 1 clove garlic, crushed; 1 large shallot, halved and thinly sliced; 300 gram mixed mushrooms, sliced (i used wood ear, oyster and buttons); 100 millilitre red wine; 200 millilitre beef stock; 1 tablespoon chives, chopped; Creamed watercress; 200 gram picked watercress; 80 millilitre cream, warmed; 1 clove garlic, crushed; 1 teaspoon dijon mustard

Ingredients

Prime-cut beef roast

350 gram silver fern farms beef prime-cut roast

1 1/2 tablespoon canola oil

Wild mushrooms

4 tablespoon butter, diced

1 clove garlic, crushed

1 large shallot, halved and thinly sliced

300 gram mixed mushrooms, sliced (i used wood ear, oyster and buttons)

100 millilitre red wine

200 millilitre beef stock

1 tablespoon chives, chopped

Creamed watercress

200 gram picked watercress

80 millilitre cream, warmed

1 clove garlic, crushed

1 teaspoon dijon mustard

Method

1.Preheat oven to 180°C. Heat a heavy-based frying pan over medium heat until hot. Place beef on a plate and drizzle with oil. Season on all sides with salt and cracked black pepper. Seal the meat in the pan for 1-2 minutes or until nicely browned.

2.Transfer to an oven tray and finish in the oven for 18-20 minutes for medium rare, or to your preferred doneness. Rest for 6-8 minutes before slicing.

3.While meat is in oven, place pan back on medium heat and add 3 tablespoons diced butter. Sizzle for a minute, add garlic, stir for 30 seconds and add shallots. Sweat for 1 minute. Add mushrooms and cook for 3 minutes or until mushrooms are nicely coloured.

4.Deglaze pan with red wine, cook until liquid has reduced by half then add stock. Reduce until sauce is thick, take off the heat, mix in remaining butter and chives and season to taste.

5.Bring a pot of salted water to the boil, toss in watercress and blanch for 20 seconds. Drain, place watercress on a tea towel and squeeze to wring out water. Transfer watercress to a blender along with warmed cream, garlic and mustard. Blend until smooth and season to taste.

6.To serve, arrange sliced beef on plates or a platter with mushroom sauce and creamed watercress.

Check labels of stock and mustard if eating gluten-free.
Note

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Ingredients

Method

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