Rosemary-crusted beef fillet with horseradish cream

Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Beef fillet, beef tenderloin or filet of beef (there are so many names!), always screams celebration to me. It’s my go-to main dish for impressing guests or adding a special touch to dinner parties and this recipe is so easy, it requires minimal effort but delivers big on flavor.

I love this technique of rolling the whole fillet in chopped rosemary, salt and pepper as this gets the flavor right into the meat and develops a beautiful crust when seared. Served with the punchy horseradish cream, this becomes a main dish to remember. It’s also perfect served at room temperature with salads and crusty bread as part of a casual feast.

How do you cook a fillet of beef?

Pre-heat the oven to 220ºC/428ºF. Finely chop fresh rosemary then mix with sea salt flakes and freshly cracked black pepper. Drizzle olive oil over the beef fillet. Sprinkle the spice mixture over a chopping board and roll the beef fillet into the seasoning, covering the surface well. Heat a large cast iron skillet/frying pan over high heat then sear the fillet on all sides. Place in the oven and allow to roast for 20 minutes until a meat thermometer reads 55ºC/130ºF for rare, 62ºC/145ºF for medium and 70ºC/160ºF for well done. 

What do you eat with fillet steak?

1. Crispy salt and pepper smashed potatoes
2. Easy side salad with lemon dressing
3. Hasselback potatoes with sriracha butter
4. Bacon and brie potato bake
5. Easy garlic butter dinner rolls
6. Cheesy broccoli bake

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5 from 5 votes

Rosemary-crusted beef fillet with horseradish cream

Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party. 

Course Main Course

Cuisine Dinner

Keyword beef fillet, beef tenderloin, seared beef fillet

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 10 minutes

Total Time 30 minutes

Servings 8

Calories 463kcal

Author Alida Ryder

Ingredients

• 2kg /4,4lb whole beef fillet/beef tenderloin sinew removed
• 2 tbsp olive oil
• 2 tbsp rosemary finely chopped
• 2 tbsp sea salt flakes
• 2 tsp black pepper freshly cracked
• 1/2 lemon

For the horseradish cream

• 1 cup sour cream
• 1-2 tbsp horseradish, grated (alternatively, use jarred horseradish and add to taste)
• 1/2 lemon juiced
• salt and pepper to taste

Instructions

• Pre-heat the oven to 220ºc
• Heat a large cast iron skillet over high heat. Place the whole fillet of beef on a large chopping board. Drizzle over the olive oil and rub all over the fillet. 
• Sprinkle the chopped rosemary, salt and pepper on to the chopping board then roll the beef fillet into the seasoning, making sure you cover the entire surface of the fillet. 
• Sear the beef fillet on all sides until golden brown then place in the oven and allow to roast for 20 minutes until a meat thermometer inserted reads 55ºC/130ºF for rare-medium rare meat. 
• Remove from the oven then cover with foil and allow to rest for 10 minutes. 
• In that time, mix together all the ingredients for the horseradish cream and season to taste with lemon, salt and pepper. 
• Slice the beef fillet and serve with the horseradish cream. 

Nutrition

Calories: 463kcal | Carbohydrates: 3g | Protein: 23g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 1862mg | Potassium: 458mg | Sugar: 1g | Vitamin A: 5.9% | Vitamin C: 10.2% | Calcium: 5.7% | Iron: 18.7%

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