Name: Garlic herbed beef with kohlrabi rémoulade and watercress
Yield: 4
Ingredients: 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 celeriac, cut into julienne (about 200gm); ½ kohlrabi, cut into julienne (about 200gm)

If you can’t find kohlrabi, substitute celeriac.

Ingredients

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 celeriac, cut into julienne (about 200gm)

½ kohlrabi, cut into julienne (about 200gm)

Method

Main

1.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.

2.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.

3.Thickly slice beef and serve with kohlrabi rémoulade and watercress.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz