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.

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Table of Contents


  • 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)


  • 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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