recipe of favorite Thyme and pepper crusted beef with horseradish crème

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thyme and pepper crusted beef with horseradish crème. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thyme and pepper crusted beef with horseradish crème is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thyme and pepper crusted beef with horseradish crème is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2.2kg beef standing rib roast (6 cutlets), French trimmed, tied at 3cm intervals
  • 2 tablespoons Dijon mustard
  • 1 large bunch fresh thyme, leaves picked, coarsely chopped
  • 2 tablespoons mixed peppercorns, coarsely crushed
  • 2 teaspoons sea salt
  • 2 1/2 tablespoons light extra virgin olive oil
  • Micro herbs, to serve (optional)

Method

  • Step 1
    Stand the beef at room temperature for 1 hour (see tip, below). Preheat oven to 230C/210C fan-forced. Spread beef with mustard. Combine the thyme, peppercorns and salt in a small bowl. Press over the beef to coat. Place the beef in a roasting pan and drizzle with the oil.
  • Step 2
    Roast beef for 15 minutes. Reduce oven to 180C/160C fan forced. Cook for a further 45-50 minutes for medium or until cooked to your liking. Transfer the beef to a chopping board. Cover with foil and set aside to rest for 30 minutes.
  • Step 3
    Meanwhile, for the horseradish crème, combine the crème fraîche, mascarpone, horseradish cream and lemon juice in a bowl. Season.
  • Step 4
    Slice the beef into cutlets. Drizzle with the resting juices and sprinkle with micro herbs, if using. Serve with the horseradish crème.

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