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Horseradish crusted roast beef

Serves 6-8
Prep time: 20 mins
Cooking time: 1 hour

WINE MATCH: Selaks Reserve Merlot Cabernet
For the perfect pairing, try serving alongside our Selaks Reserve Merlot Cabernet. With a bouquet of wild berries and a hint of spice, it displays flavours of ripe blackberry and plum with subtle oak. The finish is long and satisfying.

  • Roast
  • Beef



  • 1.2 kg scotch fillet
  • 2 onions, peeled
  • Crust:
  • 60g butter
  • 3 tbsp horseradish
  • 1 tbsp pink peppercorns (substitute green peppercorns)
  • 2 tbsp Simon Gault Home Cuisine Italian seasoning (or your favourite mix of Italian herbs)
  • 1 tbsp plain flour
  • 2 tbsp bread crumbs
  • Crème:
  • 1 tsp jalapeño Tabasco
  • 3 tbsp horseradish
  • 150ml crème fraîche
  1. Preheat oven to 185°C. Slice the onions into thick rings and lay on your roasting tray and set aside.
  2. Trim the fat and sinew from the scotch fillet. Place the butter, horseradish, peppercorns and Simon Gault Home Cuisine Italian seasoning in to a food processor and mix until smooth. Mix through the flour and bread crumbs. Lay the scotch fillet on the onions then spread over the crust with a pallete knife or clean hand.
  3. Roast in the preheated oven for 40 minutes or until an internal temperature of 53-55°C for medium rare. Remove from the oven and rest for 15 minutes.
  4. While the beef is cooking combine the crème ingredients together in a bowl then transfer to a suitable dish for serving at the table. After the meat has rested, slice and transfer to a serving platter with the onions on the side and sprinkle with some flake salt.
  5. Serve with buttered green beans and your favourite roast veges.