Roast beef and vegetables
500 g, (chat), quartered
trimmed beef topside roast
600 g, (thick end of beef eye fillet)
2 medium, cut intp 2cm slices
1 whole, cut into 2cm slices, washed, drained
1 cup(s), (250ml)
1 medium, cut into 3cm pieces
extra light sour cream
¼ cup(s), (60g)
- Preheat oven to 200°C or 180°C fan-forced. Steam potatoes for 8 minutes.
- Lightly spray a non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Sprinkle with cumin, then transfer to a flameproof baking dish.
- Toss steamed potatoes, capsicum, zucchini, leek and olive oil in a bowl, then place around beef. Cook for 30 minutes, then remove beef and veg from dish. Cover with foil. Rest beef for 10 minutes before thinly slicing.
- Add stock to baking dish over low heat and gently heat while stirring. Combine cornflour and ¼ cup (60ml) water in a jug. Add to stock and cook for 1–2 minutes or until gravy boils and thickens. Combine horseradish and sour cream. Serve roast beef and vegetables with gravy and horseradish.