Method

• 1.
  Toast pepper and salt in a dry frypan over medium heat, tossing, for 3-4 minutes until fragrant. Set aside to cool, then whiz in a small food processor until fine.
• 2.
  Preheat the oven to 180°C. Place the beetroot on a baking tray and drizzle with vinegar and 2 tbs oil. Season. Roast for 45 minutes or until tender. Remove from oven, allow to cool, then halve.
• 3.
  Meanwhile, place a frypan over high heat. Brush beef with remaining 1 tbs oil. Cook, turning, for 5 minutes or until browned all over. Remove from pan and coat in pepper mix. Place on a baking tray and roast for 30 minutes for medium-rare or until cooked to your liking. Remove beef from the oven and set aside to rest, loosely covered with foil, for 10 minutes.
• 4.
  To serve, thickly slice beef and arrange on a serving plate with feta and beetroot. Finely grate the horseradish over plates, scatter with dill sprigs and drizzle with extra olive oil, vinegar and resting juices.