date:Aug 09, 2013
Ingredients
1 piece (about 1kg) beef scotch fillet
1 tbs olive oil
4 (about 150g each) sebago potatoes, peeled, quartered
500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
2 tbs plain flour
125ml (1/2 cup) dry red wine
500ml (2 cups) beef stock
Steamed green peas, to serve
Yorkshire puddings
115g (3/4 cup) self-raising flour
1/2 tsp salt
1 egg, lightly whisked
250ml (1 cup) milk
2 tbs vegetable oil
Horseradish cream
85g (1/3 cup) sour cream
1 tbs drained grated horseradish
2 tsp