Ingredients
- 1.5kg beef topside roast
- 2 tbs freshly ground black pepper
- 6 medium (about 120g each) beetroot bulbs
- 125ml (1/2 cup) water
- 65g (1/4 cup) sour cream
- 1 tbs creamed horseradish
- 250ml (1 cup) dry red wine
- 125ml (1/2 cup) beef stock
- 50g chilled butter, cubed
- Salt & freshly ground black pepper
Creamed parsnip
- Melted butter, to grease
- 3 medium (about 750g) parsnips, peeled, cut into 2cm cubes
- 100ml thin cream
- Salt & ground white pepper
Description
Pepper Beef With Creamed Parsnip & Red Wine Sauce Recipe - Place The Beef On A Plate. Rub Evenly With Pepper. Cover With Plastic Wrap And Place In The Fridge For 6 Hours To Develop The Flavours. Preheat Oven To 200°C. Place The...
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