THE ULTIMATE BEEF RIB EYE WITH HORSERADISH CREAM

I love foolproof meat recipes – this one is guaranteed to have your guests swooning.

1.5-kilogram beef rib eye on the bone

1 large celeriac, cut into 2cm-thick rounds

3 sprigs thyme sea salt and ground pepper HORSERADISH CREAM ½ cup horseradish sauce TO SERVE

1 cup crème fraîche 8 cocktail onions, quartered

10 cornichons, chopped (reserve 2 for garnish)

¼ cup finely chopped parsley

Potato Gratin

(see recipe page 42)

Remove the beef from the fridge half an hour before cooking. Preheat the oven to 220°C.

Put the celeriac rounds in a roasting dish with the thyme sprigs and lay the beef, fat-side up, on top. Season well with salt and pepper. Roast for 20 minutes, then reduce the oven temperature to 200°C and roast for a further 30 minutes. Cover the beef loosely with tinfoil and allow to rest for 15 minutes. Discard the celeriac.

HORSERADISH CREAM: Place everything apart from the reserved cornichons in a small food processor and whizz to combine. Serve immediately, garnished with the reserved cornichons, or store in the fridge for up to 6 hours before serving.

TO SERVE: Serve the beef with Horseradish Cream and Potato Gratin. SERVES 6-8