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Marinated roast silverside with potato and horseradish cake and mussel sauce

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 14
Servings 6


  • 1
    rolled silverside or topside of beef
  • salt and freshly ground black pepper
  • 2
    handfuls of fresh rosemary sprigs
  • 1
    bulb of garlic, broken into cloves (leave skin on)
  • extra virgin olive oil
  • 5
    potatoes, peeled and sliced
  • 45
    creamed horseradish
  • 300
    red wine
  • 70
  • 0.50
    red pepper, chopped
  • 250
  • 1
    x 125 g can mussels in brine
  • 1
    packet instant white sauce powder


Preheat oven to 180 °C.
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.
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.
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.

Read more on: roast  |  beef  |  sauté

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