Roastbeef with Carrots and Radish Sauce

Name: Roastbeef with Carrots and Radish Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 bunches radishes; 1 tbsp finely chopped dill sprigs; 1 box watercress; 400 ml Buttermilk; 2 tbsp crème fraîche; 1 tbsp grated horseradish (fresh or jarred); Salt; pepper (ground); 4 Carrots; 2 tbsp olive oil; 300 g roastbeef cut (thin slices)

Prep: 15min

| Servings: 4 | Cook: 10min

Roastbeef with carrots and radish sauce is a recipe featuring fresh ingredients from the beef category. Try this and other recipes by Spoonsparrow!

Ingredients

2 bunches radishes
1 tbsp finely chopped dill sprigs
1 box watercress
400 ml Buttermilk
2 tbsp crème fraîche
1 tbsp grated horseradish (fresh or jarred)
Salt
pepper (ground)
4 Carrots
2 tbsp olive oil
300 g roastbeef cut (thin slices)

Instructions

1.
Wash, trim and finely slice or grate the radishes. Cut off the watercress from the bed.
2.
Whisk together buttermilk, crème fraîche and horseradish. Fold in radish sticks, dill and watercress, then season with salt and pepper.
3.
Trim, peel and cut carrots lengthwise into thin slices or half-moons. Sauté carrot slices in hot olive oil for about 4‑5 minutes until just tender, seasoning with salt and pepper.
4.
Plate the roastbeef with the carrot and radish sauce and serve immediately.