1 tbsp whole black peppercorns
1 tbsp sea salt flakes
1 tsp dried chilli flakes
2 tsp dried yellow mustard seeds
2 kg whole beef eye fillet, trimmed
2 tbsp olive oil
Baby herbs, to garnish
250 g tub light sour cream
2 tbsp fresh lemon juice
¼ cup bottled horseradish cream
2 tbsp finely chopped fresh chives
- Finely grind peppercorns, salt, chilli and seeds in a small food processor or mortar and pestle. Rub evenly over beef. Fold up tail end of fillet to make it an even thickness. Tie with kitchen string at 10cm intervals to secure.
- Heat oil in a large heavy-based flameproof roasting pan. Add beef. Cook over a high heat, turning occasionally, for 5 minutes, until browned all over.
- Transfer to a hot oven (200C). Cook for about 30 to 35 minutes, or until cooked to your taste. Cover loosely with foil. Rest beef for 15 minutes.
- Cut beef into slices. Serve with horseradish cream. Garnish with baby herbs.