Roasted Rubbed Fennel & Rosemary Beef with a Horseradish Mayonnaise

This beef slices and presents beautifully and works either hot ,warm or at room temperature. It also makes delicious leftover sandwiches - just add mayonnaise on fresh sliced bread with rocket and cheese.

Ingredients

4 kg piece of sirloin beef or easy carve beef 1/4 cup of olive oil

1 clove garlic

1/3 cup fennel seeds

21/2 teaspoons sea salt flakes

12 sprigs of fresh rosemary

Method

1. Preheat oven to 160 degrees.

2. In a mortar and pestle crush the fennel seeds with garlic, salt and half

of the olive oil, adding salt to make a paste.

3. Pan fry beef on all sides until browned and then remove and rub beef with fennel paste. Sit on a baking paper lined tray scattered with rosemary twigs and put in to the oven.

4. Bake for 1 hr and 15 minutes for medium rare, adding 15 minutes

for medium.

5. Remove from oven and rest beef for at least 30 minutes before

carving.

Horseradish mayonnaise

Add 1 cup of your favourite mayonnaise mixed with salt and pepper, 3 tablespoons of horseradish cream, and 1/2 a cup of sour cream. Serve in a bowl alongside the beef.