Photography: Richard Mortimer
Herbed beef fillet with horseradish sauce
By Suzanne Gibbs
Herbed Beef Fillet with Horseradish Sauce
INGREDIENTS
2kg beef fillet
30g butter
½cup (125ml) brandy
1 cup finely chopped parsley
Horseradish Sauce
1 lebanese cucumber, peeled, finely diced
2 teaspoons chopped tarragon
1 ½cups (360g) light sour cream
¼cup (45g) grated horseradish
1 tablespoon white wine vinegar or lemon juice
2 tablespoons snipped chives
METHOD
1. Preheat oven to 200 °C. Trim beef and tie into a neat shape with string. Melt butter in a heavy baking pan on high heat. Cook beef fillet for 6 minutes, turning, until browned. Add brandy and 1/4 cup water and season.
2. Roast beef for 25 minutes, basting frequently. Remove from oven and cool. Place beef on a piece of foil. Sprinkle with parsley and roll to coat. Leave at room temperature for up to 2 hours before serving.
3. Meanwhile, make Horseradish Sauce. Combine cucumber, tarragon, sour cream and horseradish in a bowl with vinegar, adding more to taste, if necessary. Stir in snipped chives. Cut beef into thick slices and serve with Horseradish Sauce.
Tip 1: A roast fillet of beef is best served rare to medium-rare. Those who like it well done should take slices from the ends.
Tip 2: Avoid cooking the beef the day before, as much of the flavour is lost once it has been refrigerated.
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