Roast Beef With Tarragon And Horseradish

Roast beef and horseradish are a match made in food heaven. Serve with roasted veggies for a satisfying Sunday lunch.

The ingredient of Roast Beef With Tarragon And Horseradish

• 1kg beef blade roast fat trimmed
• 1 tbsp olive oil
• 3 tbsp horseradish from a jar
• 1 tbsp tarragon leaves finely chopped extra to serve
• 2 cloves garlic finely chopped
• 1 cup 250ml beef stock
• 1 2 bunch kale stems removed roughly torn
• 1 2 approximately 600g japanese pumpkin cut into thin wedges
• 2 small red onions cut into wedges
• 2 bunches asparagus trimmed

The Instruction of roast beef with tarragon and horseradish

• preheat oven to 160c 140c fan forced
• in a small bowl combine oil horseradish tarragon and garlic season
• place beef on a rack in a roasting dish and spread the horseradish mixture over beef pour stock into base of dish adding extra if it dries out during cooking roast in oven for 50 minutes for rare 60 minutes for medium and 70 minutes for well done for ease and accuracy use a meat thermometer
• spray a large char grill pan with oil heat over medium high heat cook pumpkin for 7 to 8 minutes or until charred and tender set aside covered with foil to keep warm cook onion and asparagus for 4 to 5 minutes until charred and tender cook kale for 2 to 3 minutes or until crisp
• remove beef from oven loosely cover with foil and rest beef for 15 minutes before carving into thin slices
• spoon any pan juices over beef and serve with pumpkin onions asparagus and kale

Nutritions of Roast Beef With Tarragon And Horseradish

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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