Garlic herbed beef with kohlrabi rémoulade and watercress

AT A GLANCE

  • Serves 4 people

If you can't find kohlrabi, substitute celeriac.

  • 2 tbsp olive oil
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp thyme leaves
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
  • 4 pieces of beef fillet (about 200gm each)
  • To serve: lemon wedges (optional) and watercress
  •  
  • Kohlrabi rémoulade
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp each finely chopped chives and flat-leaf parsley
  • 2 tsp horseradish
  • Juice of ½ lemon
  • ½ (about 200gm) celeriac, cut into julienne
  • ½ (about 200gm) kohlrabi, cut into julienne
01   Preheat oven to 200C. Mix oil, herbs, garlic and lemon rind in a small bowl to combine, season generously to taste and rub into beef fillets. Heat a large frying pan over medium-high heat. Add beef and cook, turning once, until browned (1-2 minutes each side). Transfer to a roasting tray and roast until cooked to your liking (10-15 minutes for medium-rare). Set aside to rest.
02   Meanwhile, for kohlrabi rémoulade, place mayonnaise, mustard, herbs, horseradish and lemon juice in a bowl and mix to combine. Season to taste, then mix in celeriac and kohlrabi.
03   Thickly slice beef and serve with kohlrabi rémoulade and watercress.
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