Rosti with Rare Roast Beef and Horseradish Cream

By Dixie Elliott

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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