Beef Roast with Creamed Watercress & Wild Mushrooms

By Luca Villari
Beef Roast with Creamed Watercress & Wild Mushrooms
Preparation Time
Cooking Time
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  • 1 Silver Fern Farms Beef Prime-Cut Roast
  • 1½ Tbsp canola oil

Wild Mushrooms

  • 4 Tbsp diced butter
  • 1 clove garlic, crushed
  • 1 large shallot, halved and thinly sliced
  • 300 g mixed mushrooms, sliced (our suggestions - wood ear, oyster and buttons)
  • 100 ml red wine
  • 200 ml beef stock
  • 1 Tbsp chopped chives

Creamed Watercress

  • 200 g picked watercress
  • 80 ml cream, warmed
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard


Preheat oven to 180°C. Heat a heavy based frying pan over medium heat until hot. Place beef on a plate and drizzle with oil. Season on all sides with salt and cracked black pepper. Seal the meat in the pan for 1-2 minutes or until nicely browned.

Transfer to an oven tray and finish in the oven for 18-20 minutes for medium rare, or to your preferred doneness. Rest for 6-8 minutes before slicing. 

While meat is in oven, place pan back on medium heat and add 3 Tbsp diced butter. Sizzle for a minute, add garlic, stir for 30 seconds and add shallots. Sweat for 1 minute. Add mushrooms and cook for 3 minutes or until mushrooms are nicely coloured.

Deglaze pan with red wine, cook until liquid has reduced by half, then add stock. Reduce until sauce is thick, take off the heat, mix in remaining butter and chives and season to taste. 

Bring a pot of salted water to the boil, toss in watercress and blanch for 20 seconds. Drain, place watercress on a tea towel and squeeze to wring out water. Transfer watercress to a blender along with warmed cream, garlic, and mustard. Blend until smooth and season to taste.

To serve, arrange sliced beef on plates or a platter with mushroom sauce and creamed watercress.

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