COOKBOOK: All Time Favourites - Women’s Weekly

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A roast dinner, simple and delicious!

As a matter of fact , a roast takes longer to cook. These fillets on the hotplate were absolutely delicious and just as good as the roast in the oven.

The horseradish cream is a must! Another fantastic sauce which was a huge hit with everyone!

Serve the meat with peas and potatoes, accompanied by the horseradish cream, how could this not be successful!

Enjoy

RECIPE

SERVES 6

2 bunches fresh thyme

1kg beef eye fillet

4 tablespoons of olive oil

salt & pepper

HORSERADISH CREAM

2 egg yolks

180ml olive oil

2 tablespoons of lemon juice

1 tablespoon horseradish

2 tablespoons fresh chopped chives

SERVE WITH PEAS

Preheat the oven to 220c/200c.

Toss the potatoes with 2 tablespoons of olive oil in a large casserole dish. sprinkle with half of the fresh thyme. Add salt and pepper. Cook in oven for approx 30mins or until cooked through and golden, turning once.

Brush fillets with olive oil , sprinkle with salt and pepper. Add the remainder of the fresh thyme and mix well.

Allow it to stand for 5-10mins. Heat a pan and fry the fillets for approx 3mins on each side for a medium rare cooked meat.

Remove meat from pan and slice in think pieces.

HORSERADISH CREAM

Blend egg yolks, juice, horseradish and chives.

Serve peas, roasted potatoes and meat along with the horseradish cream.