MLA Aussie beef roast with horseradish, beets and green beans

Method

To cook: Preheat oven to 450°F / 250°C. Combine 2 tablespoons horseradish, 1 clove chopped garlic, thyme and 1 tablespoon olive oil in a bowl, season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes. Place onion and 2 garlic heads in a small roasting pan, place beef on top and place in oven, immediately reducing temperature to 400°F / 200°C. Roast, basting occasionally with pan juices until cooked to your liking (45-50 minutes for medium-rare, 50-55 minutes for medium). Cover loosely with foil and set aside to rest for 30 minutes.

Place baby beets cut-side up in a separate roasting pan, drizzle with about 1 tablespoon olive oil, season to taste, cover with foil and roast for about 40 minutes until tender, set aside.

Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender, drain and set aside in a bowl with beet leaves and spinach. Just before serving, add baby beets, vinegar and about 1½ tablespoon olive oil, season to taste and toss to combine.

For the horseradish cream: Combine sour cream, remaining horseradish and remaining chopped garlic in a bowl, season to taste.

To serve: Very thinly slice the beef and serve with baby beet salad, roast onions form the pan, pan juices and with horseradish cream to dollop.

Chef Notes:

• The meat needs to rest for at least half an hour for maximum tenderness –cover loosely with foil and then with a clean tea towel and leave in a warm place. 
• This meat is best served very thinly sliced - always be sure to slice meat across the grain to maximize the tenderness even further.