PEPPER-CRUSTED BEEF WITH BEARNAISE SAUCE

SERVES 4-6 PREP 20 MINS + RESTING COOK 1 HOUR

• 1.5kg topside or other beef roast, trussed

• ¼ cup olive oil

• 1 tbsp ground black peppercorns

• 1 tbsp sea salt flakes • 750g pumpkin, seeded, cut into wedges

• 300g brussels sprouts, finely shredded

• 2 bunches baby beetroot, washed, shaved

• 1 tbsp lemon juice BEARNAISE SAUCE

• ½ cup white wine vinegar • 2 tarragon sprigs, plus

1 tsp extra, chopped

• 4 egg yolks

• 200g chilled butter, chopped

1 Preheat oven to 200°C. Place a wire rack in a roasting dish.

2 Coat beef with half the oil and roll in combined pepper and salt to coat. Place on rack in dish. Roast 10 mins.

3 Reduce oven to 160°C. Toss pumpkin in rest of oil and add to roasting dish. Roast pumpkin and beef 45-50 mins (for medium). Transfer beef to a plate. Rest, loosely covered with foil, 15 mins.

4 BEARNAISE SAUCE In a small saucepan over medium heat, simmer vinegar with tarragon 1-2 mins until reduced by half. Strain. In a large heatproof bowl over a saucepan of simmering water, whisk yolks with strained vinegar until thick and creamy. Remove saucepan from heat. Gradually add butter, making sure each piece has melted before adding the next. Mix in extra chopped tarragon and season.

5 In a bowl, toss sprouts, beetroot and juice together. Season.

6 Serve sliced beef with pumpkin, sauce and sprout salad.