ROAST BEEF FILLET WITH HORSERADISH MAYONNAISE

PREP + COOK TIME 1 HOUR (+ REFRIGERATION & RESTING) SERVES 6

2 bunches fresh thyme

1kg piece beef eye fillet 1 tablespoon olive oil 1 teaspoon coarsely ground

black pepper

HORSERADISH MAYONNAISE 2 egg yolks

2 tablespoons lemon juice

¾ cup (180ml) olive oil 1 tablespoon horseradish cream 2 tablespoons finely chopped

fresh chives

1 Preheat oven to 220°C/200°C fan. Cover base of a large shallow baking dish with thyme.

2 Trim excess fat from beef; tie with kitchen string at 2.5cm intervals. Brush beef all over with the oil,