The distinctive taste of caraway seeds is nutty, bittersweet with a hint of citrus, pepper, and anise. It works perfectly with tender roast beef, earthy root vegetables, creamy horseradish crème fraîche and orange caraway salt.
Roast Beef with Orange Caraway Salt Recipe
Serves 4
Ingredients:
¼ cup olive oil
800-900g beef fillet, trimmed and tied with kitchen string
8 baby carrots, trimmed
8 baby beets, scrubbed, wrapped in foil
2 cups microgreens, to serve
Orange Caraway Salt
1 tbsp finely grated orange zest
1 tbsp caraway seeds, crushed
2 tbsp finely chopped rosemary
2 tbsp sea salt flakes
Horseradish crème fraîche
½ cup crème fraîche
1 tbsp horseradish cream
1 tbsp wholegrain mustard
Method:
Preheat oven to 200°C.
To make orange caraway salt, combine orange zest, caraway seeds, rosemary and sea salt.
Heat half the oil in a large flameproof baking pan over medium-high heat. Add beef. Cook, turning, 5-6 minutes or until browned all over. Remove pan from heat.
Add carrots to pan and drizzle with remaining oil. Sprinkle beef and carrots with some of the caraway salt. Place beets on another baking tray. Bake all for 20-25 minutes for medium rare or until beef is cooked as desired and carrots are tender. Cover beef and carrots while beets cook a further 10 minutes or until tender.
Meanwhile, make the horseradish crème fraîche, combine crème fraîche, horseradish cream and mustard.
Peel beets and with serve with sliced beef with vegetables and microgreens. Sprinkle beef with orange caraway salt and serve with horseradish crème fraîche.
