Serves 6
Ingredients
For the beef:
- 1.2 kg beef sirloin
- 1Tlbsp Chinese 7 spice
- 2tsps caster sugar
- 1tsp salt
- ½tsp freshly ground black pepper
For the potatoes:
- 300ml cream
- 300ml milk
- 4 garlic cloves, finely sliced
- 1 jar Staffords creamed horseradish (145g)
- 2 shallots, finely chopped
- 1.5 kg potatoes
- 1Tblsp salt
- 1Tblsp pepper
- 120g Parmesan cheese;
- 1Tblsp softened butter
Method
- Preheat oven to 220˚C.
- Beef – Place all the seasonings into a bowl and mix well. Score the roast and rub generously with the spice mix. Allow to rest at room temp for one hour. Place on a rack on a baking tray and roast for 20 minutes at 220˚C and then another 30 minutes at 180˚C for medium rare. Allow to rest before slicing.
- Potatoes – Peel and thinly slice potatoes, place in a bowl of cold water so potatoes
release some starch and don’t brown. In a saucepan combine the cream, milk,
garlic, horseradish and shallots. Bring to a simmer and cook gently until slightly
thickened. Remove from heat and allow to cool slightly before blending in a
blender until smooth. - Butter the bottom and sides of an oven safe baking dish. Layer the potatoes in an overlapping circular pattern. Every 2-3 layers season with salt and pepper
and pour over a small amount of the liquid. When all the potatoes have been placed, top with grated Parmesan cheese. Bake the gratin for one hour at 180˚C.
Cover with tinfoil for the first 45 mins then uncover and continue cooking for
30 minutes or until golden brown and potatoes are tender. Top with fresh thyme
and serve with the sliced beef.
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