Warm beef, tomatoes, capsicums with horseradish cream

Ingredients :
- 30 ml olive oil, plus a little extra for drizzling
- freshly ground black pepper
- 500 gr piece beef eye fillet, trimmed
- 175 gr vine-ripened mini capsicums
- 1 red onion cut into wedges
- 250 gr truss tomatoes
- 2 handfuls tatsoi lettuce (or other gourmet mixed leaves)
- 1 tbsp capers, rinsed
- celery leaves, crisp-fried to garnish (optional)

Horseradish cream :
- 3 tbsp good-quality mayonnaise
- 3 tbsp sour cream
- 1 tbsp horseradish (from a jar)
- 1 tbsp lemon juice
- sea salt and freshly ground white pepper to season

Method :
Preheat oven into 200 C. Rub oil and pepper all over beef fillet and set aside. In a heavy-based frying pan over high heat, add beef and seal on all sides for four to five minutes. Remove and place on a roasting tray.
Places capsicums and onion wedges in the pan with a little extra oil and cook for five minutes until slightly softened. Place in the roasting tray, add tomatoes on the vine and drizzle with a little extra oil Cook vegetable in the oven with beef for eight minutes for medium rare. Remove beef and rest, leaving vegetable in the oven for a further 10 minutes, until just softened. Scatter Tatsoi over a serving platter and placed roasted vegetable.
Slice beef and arrange over the vegetables . Scater capers and celery leaves over the top.
Make the horseradish cream by combining all the ingredients. Adjust seasoning. Drizzle some offer the salad
(serve : 4 people)

(by Caroline Velik/photo : Marina Oliphant/ The Sydney Morning Herald - cuisine)