Marie_Claire_Australia_November_2016

246 marieclaire.com.au

NOTE

This spicy-crusted

beef is perfect for a

laidback family gathering.

Look out for creamy

potatoes such as pink

eye or nicola.

pepper-crusted

beef fillet with

horseradish potatoes

and roast beetroot

SERVES 4–6

2 tsps black peppercorns

2 garlic cloves

1 tsp salt

3 tbsps finely grated

horseradish

2–3 tbsps olive oil

600g eye fillet steak

8 baby beetroot, trimmed

1kg new potatoes, halved

1 cup crème fraîche

or sour cream

2 tbsps chopped

flat-leaf parsley

1. Preheat the oven
   to 180°C. Toast the
   peppercorns in a dry
   frypan over a medium heat
   for 1–2 minutes, then crush
   using a mortar and pestle.

Add garlic cloves and the

salt to the bowl of the

mortar and pound until

smooth. Mix in 2 teaspoons

of the horseradish and

enough olive oil to form

a smooth paste. 2. Heat

2 tablespoons of the olive

oil in a heavy-based frypan

over a medium–high heat.

Sear the beef for 2–3

minutes on all sides, until

golden brown. Rub pepper

paste over the seared beef

and place on a baking tray.

Scatter beetroot and half of

the potatoes around the

beef, and season with salt

and ground black pepper.

Roast for 25 minutes, or

until cooked to your liking.

3. Remove the beef from
   the oven, cover with foil
   and rest in a warm place
   for 8–10 minutes. Check

the beetroot and return to

the oven for more cooking

if needed. 4. Meanwhile,

place the rest of the

potatoes in a saucepan,

cover with cold water and

bring to the boil. Reduce to

a simmer and cook for

20–25 minutes, until

tender. Drain, place in a

large bowl and remove

skins. While potatoes are

still hot, mash roughly,

keeping the potatoes quite

chunky. 5. In a separate

bowl, mix crème fraîche or

sour cream with the

parsley and remaining

horseradish, and season

well with salt and ground

black pepper. Mix through

the mashed potato. 6. To

serve, carve beef into thick

slices and serve with the

potatoes and beetroot.

almond panna cotta with

roasted apricots and

amaretti crumble

SERVES 6

3×5g gelatine leaves

11 / 2 cups almond milk

(^1) / 2 cup cream
¹⁄³ cup caster sugar
2 tsps orange blossom water
6 large apricots, stoned and halved
1–2 tbsps caster sugar
1–2 tbsps amaretto, optional
75 g amaretti biscuits
2 tbsps soft brown sugar
30g butter, diced
(^1) / 2 tsp ground cardamom
mint leaves to garnish

1. To make the panna cotta, soak
   gelatine leaves in a bowl of cold
   water for 5 minutes. Remove and
   squeeze gently to remove excess
   liquid. 2. Meanwhile, bring the
   almond milk, cream and caster
   sugar to the boil. Remove from
   heat, add gelatine and stir well
   until dissolved. 3. Strain the
   liquid to remove any lumps, add
   orange blossom water and pour
   into 6 x 125ml (½ cup) dariole
   moulds. Refrigerate until set.


2. Once panna cottas have set,
   preheat the oven to 180°C. Place
   apricots cut side up on a lined
   baking tray. Scatter caster sugar
   over top and roast for 10 minutes
   to soften. 5. Place amaretti
   biscuits in a zip-lock bag and
   crush with a rolling pin. Transfer
   to a bowl and combine with
   brown sugar, butter and
   cardamom. Spoon the amaretti
   crumble into the warm apricots
   and return to the oven for 15–20
   minutes, or until the crumble is
   crisp and apricots cooked.


3. Remove panna cottas from the
   refrigerator and, using a small
   spatula or knife, work puddings
   away from the edge of the
   moulds. Stand moulds in boiling
   water for 4–5 seconds, place a
   plate on top of each one, then
   carefully invert so the plate is
   on the bottom. 7. Gently shake to
   dislodge the panna cottas. Serve
   2 warm apricot halves alongside
   each almond panna cotta.

pepper-crusted beef fillet

with horseradish potatoes

and roast beetroot