1 tsp extra virgin olive oil
1kg piece eye fillet beef, trimmed of fat, tied with string (ask your butcher to do this), at room temperature
Freshly ground black pepper, to serve
Thyme sprigs, to serve (optional)
130g (½ cup) extra-light sour cream
1 Tbsp bought horseradish cream
1 tsp Dijon mustard or gluten-free mustard
2 tsp freshly squeezed lemon juice
Preheat oven to 250°C (fan-forced). Line a small roasting pan with baking paper. Put a rack in pan. Heat oil in a medium non-stick frying pan over a medium-high heat. Pat dry beef with paper towel. Add beef to frying pan and cook, turning occasionally, for 5 minutes or until browned. Transfer beef to prepared roasting pan.
2. Roast beef for 40 minutes for medium or until cooked to your liking. Transfer beef to a carving board. Cover with foil and set aside for 10 minutes to rest.
3. To make horseradish cream, put all ingredients in a small bowl and stir to combine.
4. Slice beef and transfer to a serving platter. Sprinkle over pepper and thyme, if using. Serve with horseradish cream.
Nutrition Info Per Serve 1166kJ, protein 38g, total fat 12.8g (sat. fat 5.1g), carbs 2g, fibre 1g, sodium 208mg. • Carb exchanges n/a. • GI estimate n/a. • Gluten-free option.