Garlic herbed beef with kohlrabi remoulade & watercress

Enliven a midweek beef dish with remoulade and watercress. Photography by Bauer Syndication.

  • 30 mins cooking
  • Serves 4
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Garlic herbed beef and watercress
  • 2 tablespoon olive oil
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 1 tablespoon thyme leaves
  • 1 clove garlic, finely chopped
  • finely grated zest 1 lemon
  • 4 pieces beef fillet (about 200g each)
  • lemon wedges (optional)
  • watercress, to serve
Kohlrabi remoulade
  • 2 tablespoon mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon each finely chopped chives and flat-leaf parsley
  • 2 teaspoon horseradish
  • juice ½ lemon
  • 1/2 celeriac (about 200g), cut into julienne
  • 1/2 kohlrabi (about 200g), cut into julienne


Garlic herbed beef with kohlrabi remoulade & watercress
  • 1
    Preheat oven to 200°C. Mix oil, herbs, garlic and lemon zest in a small bowl to combine, season generously to taste and rub into beef fillets.
  • 2
    Heat a large frying pan over medium-high heat. Add beef and cook, turning once, until browned (1-2 minutes each side). Transfer to a roasting tray and roast until cooked to your liking (10-15 minutes for medium-rare). Set aside to rest.
  • 3
    Meanwhile, for kohlrabi remoulade, place mayonnaise, mustard, herbs, horseradish and lemon juice in a bowl and mix to combine. Season to taste, then mix in celeriac and kohlrabi.
  • 4
    Thickly slice beef and serve with kohlrabi remoulade and watercress.


If you can’t find kohlrabi, substitute with celeriac.