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Rosti with Rare Roast Beef and Horseradish Cream

Rosti with Rare Roast Beef and Horseradish Cream recipe, brought to you by MiNDFOOD.

Rosti with Rare Roast Beef and Horseradish Cream

Potato, beef and horseradish is a combination sure to sate any appetite. Simply combine horseradish root with sour cream and lemon juice for a quick horseradish cream.

Serves 4

750g sebago potatoes, peeled 600g piece eye-fillet steak

salt and pepper, to season

2 tbsp olive oil

60g butter, melted

salt and pepper, to taste

120g baby spinach leaves

horseradish cream, to serve

1 Preheat oven to 200C. 
Wash potatoes and put in 
a saucepan. Cover with cold water and bring to the boil. Reduce heat and simmer for 10–15 minutes or until potato is tender. Cool.

2 Season steak on all sides with salt and pepper. Heat 
2 tsp of the oil in a frying pan over medium-high heat. Cook steak for 8 minutes or until browned on all sides. Transfer to a baking dish and roast for 
20 minutes for rare.

3 Roughly grate potato and put in a large bowl. Add butter, salt and pepper (to taste) and mix to combine. Heat remaining oil in a non-stick frying pan over medium heat. When hot drop ¼ cup portions of potato mixture, 2–3 at a time, into hot pan and press flat. Cook for 4 minutes or until golden, turn and cook for 2 minutes or until heated through. Transfer to a plate. Cook remaining rosti.

4 Put spinach leaves in a bowl. Cover with boiling water. Stand for 1 minute or until just wilted. Drain. Serve rosti with wafer-thin slices of beef. Top with horseradish cream and spinach.

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