Pepper beef with creamed parsnip & red wine sauce

Place the beef on a plate. Rub evenly with pepper. Cover with plastic wrap and place in the fridge for 6 hours to develop the flavours.

Preheat oven to 200°C. Place the beef in a roasting pan. Roast in preheated oven for 1 hour 20 minutes for medium or until cooked to your liking. Remove from oven. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.

While beef is cooking, place beetroots and water in a roasting pan. Cover tightly with foil. Bake in preheated oven for 50 minutes or until tender. Remove from oven and set aside for 15 minutes to cool slightly. Wearing rubber gloves to avoid staining your hands, peel beetroots and cut into quarters. Place in a large bowl. Combine sour cream and horseradish in a small bowl. Drizzle over beetroot and gently toss to combine. Cover with foil and set aside until required.

Meanwhile, to make the creamed parsnip, brush a 1.5L (6-cup) capacity rectangular baking dish with melted butter to grease. Place parsnip in dish. Drizzle with cream and season with salt and pepper. Cover tightly with foil and bake for 50 minutes or until tender. Remove from oven. Transfer parsnip mixture to the bowl of a food processor and process until almost smooth. Place creamed parsnip in a bowl and cover with foil to keep warm.

Place roasting pan used to roast beef over medium heat. Add wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5 minutes or until reduced by half. Add stock and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until mixture thickens slightly. Gradually whisk in the butter, 1 cube at a time, until butter melts and is combined. Remove from heat. Season with salt and pepper.

Use a large sharp knife to carve beef across the grain into thick slices. Divide creamed parsnip and beetroot among serving plates. Top with beef and drizzle with red wine sauce. Serve immediately.