Tender slices of beef fillet served with a homemade, creamy horseradish sauce. An impressive dish to share with loved ones for a special occasion or during the festive season.
This show-stopping recipe for Beef Fillet with Horseradish Cream is such a crowd-pleaser with my friends and family. Seasoned beef fillet, seared on the BBQ before being finished in the oven. Slice through the tender meat and serve with my delicious homemade horseradish cream, along with your favourite side dishes.
If you have the time, why not make some Yorkshire Puddings to go with your beef? If you've never made them before, you'll be surprised at just how simple they are!
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Ingredient notes:
- Beef: Beef fillet (or tenderloin) is traditionally one of the most expensive cuts of meat. I would serve this for a special occasion or on Christmas Day. If you keep an eye out, beef fillet comes on special at different times of the year and can be frozen for up to 12 months.
- Horseradish Sauce: Horseradish is a common condiment to serve with beef fillet. For this recipe I've created a creamy horseradish sauce that compliments the beef so well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Horseradish cream: Place the cream in the bowl of a stand mixer. Gently whip until frothy, approximately 45 seconds.
Add in the remaining ingredients, mix to combine. Place in a serving dish, cover with cling film then chill in the fridge until ready to serve.
Beef: Trim the beef, coat in olive oil and season on all sides with salt and pepper. Preheat oven to 220°C fan bake. Place the beef on a hot BBQ or in a large frying pan, and sear on all sides.
Transfer the beef to a lined baking tray. Coat with the Dijon mustard. Cook in the oven for 20-25 minutes (depending on how rare you like it). Remove from the oven, cover in tinfoil and rest for 30 minutes.
Slice the beef and serve with the horseradish cream and sides of your choice.
Recipe FAQs:
Beef fillet is a cut of meat taken from the loin of a cow. It can also called beef tenderloin (due to the tenderness of the meat) and is considered one the best and most expensive cuts of beef.
Horseradish is a root vegetable that is used as a condiment and to flavour sauces in cooking. When grated, it releases its strong flavours which can be described as hot and tangy. These bold flavours compliment beef very well.
Baked Mushrooms, Hasselback Potatoes, Asparagus or Baked Carrots would all be lovely additions to beef fillet.
Storage:
Store any leftover beef in an airtight container in the fridge for up to three days. Enjoy hot or cold.
Top tips:
I cooked my 2kg beef fillet for 23 minutes and after resting, it was medium-rare. If you prefer your beef rare, reduce the roasting time to 20 minutes. Or for a medium cook, roast the beef for at least 25 minutes.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Beef Fillet with Horseradish Cream
Seared beef fillet, flavoured with mustard served with a homemade horseradish cream.
Ingredients
Horseradish cream
- 125ml cream
- 125g sour cream
- 1 Tbsp lemon juice
- 40g grated horseradish*
- 2 Tbsp chopped chives
- Season to taste
Beef
- 2kg beef fillet, approx
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 Tbsp Dijon mustard*
Instructions
- Horseradish cream: Place the cream in the bowl of a stand mixer. Gently whip until frothy, approximately 45 seconds.
- Add in the remaining ingredients, mix to combine. Place in a serving dish, cover with cling film then chill in the fridge until ready to serve.
- Beef: Trim the beef, coat in olive oil and season on all sides with salt and pepper.
- Preheat oven to 220°C fan bake.
- Place the beef on a hot BBQ or in a large frying pan, and sear on all sides.
- Transfer the beef to a lined baking tray. Coat with the Dijon mustard.
- Cook in the oven for 20-25 minutes (depending on how rare you like it).
- Remove from the oven, cover in tinfoil and rest for 30 minutes.
- Slice the beef and serve with the horseradish cream and sides of your choice.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 216mgSodium: 446mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 54g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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