Poached beef fillet with fennel salad & horseradish cream

SERVES 6 PREP TIME 15 MINUTES COOK TIME 2 HOURS 10 MINUTES (+ RESTING TIME)

1.2kg piece beef fillet, trimmed 2½ tablespoons extra virgin olive oil 1 bunch thyme

1 tablespoon honey

2 teaspoons apple cider vinegar 2 tablespoons lemon juice

1 teaspoon finely grated lemon rind 1 medium fennel bulb (300g), shaved 1/3 cup micro herbs

HORSERADISH CREAM

1 tablespoon extra virgin olive oil ¼ cup (65g) horseradish paste

¼ cup (60ml) lemon juice

1 cup (240g) crème fraîche

1 Pat beef fillet dry with paper towel; place on a 60cm piece of plastic wrap. Fold thinner end of the fillet beneath itself to give an even thickness. Drizzle with 1 tablespoon of the oil and scatter with thyme sprigs. Wrap beef firmly in the plastic wrap, then wrap firmly in another 60cm piece of plastic wrap.

2 Place 5 litres (20 cups) water and plastic-wrapped beef in a 6-litre (24-cup) slow cooker. Cook, covered, on LOW for 2 hours for medium-rare (see tip).

3 Transfer beef to a board; discard the plastic wrap and thyme. Pat the beef dry with paper towel. Rest for 20 minutes. Season.

4 Heat 2 teaspoons of the oil in a large frying pan. Sear beef for 1-2 minutes each side or until golden brown. Rest for a further 10 minutes.

5 Meanwhile, to make the horseradish cream, combine ingredients in a bowl.

6 Combine honey, vinegar, lemon juice and rind, and remaining oil in a medium bowl; add fennel and toss to combine. Season to taste.

7 To serve, slice the beef and divide among plates; season. Serve with horseradish cream and fennel salad scattered with micro parsley.

Suitable to freeze.

Poached beef fillet needs to be cooked on LOW to achieve the optimum result.