Name: Marinated roast silverside with potato and horseradish cake and mussel sauce
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.00 kg beef rolled, silverside; 0.00 sea salt and freshly ground black pepper; 2.00 fresh rosemary handful; 1.00 garlic cloves; 0.00 olive oil extra virgin; 5.00 potatoes peeled, sliced; 45.00 ml creamed horseradish; 300.00 ml wine red; 70.00 g butter; 0.50 red pepper chopped; 250.00 ml cream; 1.00 mussels tinned in brine; 1.00 instant sauce white sauce

Recipe Disclaimer

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Ingredients (13)

1.00 kg	beef — rolled, silverside
0.00	sea salt and freshly ground black pepper
2.00	fresh rosemary — handful
1.00	garlic — cloves
0.00	olive oil — extra virgin
5.00	potatoes — peeled, sliced
45.00 ml	creamed horseradish
300.00 ml	wine — red
70.00 g	butter

MUSSEL SAUCE

0.50	red pepper — chopped
250.00 ml	cream
1.00	mussels — tinned in brine
1.00	instant sauce — white sauce

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Method:

Preheat oven to 180 &degC.
Season the silverside or topside with salt and pepper.
In a pestle and mortar, crush one quarter of the rosemary with two cloves of garlic to make a paste.
Loosen with 75 ml olive oil and rub this all over the beef.
Tie up beef with string. Poke remaining rosemary sprigs under string.
Brown meat in a snugly fitting roasting pan until all sides are done.
Add remaining garlic cloves to the pan, placing them below the beef and return to the oven.
FOR THE CAKE
Par-boil sliced potatoes in boiling, salted water for about five minutes.
Drain in a colander and transfer to a bowl with just enough olive oil to coat them. Season well.
Place half the potatoes in a round, greased cake tin. Smear creamed horseradish over potatoes.
Place potatoes on bottom shelf of oven and cook until almost ready.
Remove the potato dish, then carefully place a clean tea towel over it and push down to compact the potatoes into a tight cake. Return to the oven for 15 to 20 minutes.
FOR THE MUSSEL SAUCE
Saut&e red pepper in a little oil. Bring the cream and mussels to the boil.
Blend the white sauce powder with a little water and stir into the cream mixture.
Bring to the boil and simmer until the sauce thickens.
Serve roast meat with potato horseradish cake and mussel sauce.