Beef And Beets With Horseradish Creme Fraiche - cooking recipe

Ingredients

1 lb beef tenderloin, trimmed
2 tbsp wholegrain mustard
1 tbsp horseradish cream
2 tbsp olive oil
2 lbs baby beets, trimmed
5 oz baby arugula leaves
1 medium cucumbers, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves
None None FOR THE PARMESAN CROUTONS
1 None baguette
1 tbsp olive oil
1/2 cup finely grated Parmesan cheese
None None FOR THE HORSERADISH CREME FRAICHE
1/4 cup creme fraiche
2 tbsp horseradish cream
1 tbsp lemon juice

Preparation

Preheat the oven to 425\u00b0F.
Tie the beef with kitchen string at 1 inch intervals. Combine the mustard, horseradish and oil and brush all over the beef.
Place the beef in a medium oiled baking pan with the beets. Roast, uncovered, for 10 mins.
Reduce the heat to 400\u00b0F. Roast for about 20 mins or until the beef is cooked to desired doneness and beets are tender. Let beef stand, loosely covered with foil, for 15 mins then slice it thinly. Peel and halve the beets.
For the Parmesan croutons, slice the bread thinly and brush the slices with oil. Place on the baking pan. Bake in the oven until lightly toasted. Sprinkle with cheese and return to the oven until the cheese melts.
For the horseradish creme fraiche, combine all ingredients in a small bowl.
Place the arugula, cucumber, parsley and beets in a large bowl and toss gently to combine. Serve the salad topped with croutons and beef and drizzled with creme fraiche.