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.
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 30 minutes
- 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
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.
Calories: 463kcal | Carbohydrates: 3g | Protein: 23g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 1862mg | Potassium: 458mg | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 8.4mg | Calcium: 57mg | Iron: 3.4mg