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Photo of Herb-crusted beef with horseradish cream by WW

Herb-crusted beef with horseradish cream

Total Time
25 min
15 min
10 min
Give steak and three vegies a gourmet twist by adding a sprinkling of herbs and a dollop of horseradish cream.


Olive oil

1 tsp


1 clove(s), crushed

Fresh coriander

1 tbs, finely chopped

Fresh chives

1 tbs, finely chopped

Fresh flat-leaf parsley

1 tbs, finely chopped

Beef rump steak, raw

480 g, (buy 600g), fat trimmed

Baby potatoes

400 g, (400g), halved

Baby carrot

360 g, trimmed, scrubbed

Sugar snap peas

200 g, trimmed

Extra light sour cream

¼ cup(s)

Horseradish sauce

1 tbs


  1. Combine the oil, garlic, coriander, chives and parsley in a small bowl. Press the herb mixture onto both sides of the steaks.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook the steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Allow steaks to rest for 5 minutes before serving.
  3. Meanwhile, boil, steam or microwave the potatoes, carrots and sugar snap peas, separately, until just tender. Drain.
  4. Combine the sour cream, horseradish cream and 1 tablespoon of warm water in a small bowl. Serve the steaks with the horseradish cream and the steamed vegetables.


SERVING SUGGESTION: Wholegrain bread.