By Carol Anderson
Herbed Beef Fillet With Horseradish Cream Sauce
9 steps
Prep:20minCook:50min
I cook this on the Weber with a baking rack & convection tray, using a meat thermometer.
Updated at: Thu, 17 Aug 2023 03:40:50 GMT
Nutrition balance score
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Ingredients
8 servings
2kgfillet of beef
⅓ cupolive oil
lemon rind
finely grated
⅓ cuplemon juice
1 tspndried chilli flakes
3garlic cloves
crushed
¼ cupflat-leaf parsley
coarsely chopped
¼ cuporegano leaves
loosely packed
¼ cupfresh basil
coarsely chopped
¼ cupfresh marjoram leaves
loosely packed
Horseradish Cream Sauce
1 tblspnolive oil
2cloves garlic
crushed
2 tspnplain flour
½ cupdry white wine
½ cuphorseradish cream
600mlcream
Instructions
Step 1
Preheat oven to moderately hot.
Step 2
Combine lemon rind, juice, chilli, garlic, herbs and oil in large bowl, add beef & roll to coat in herb mixture.
Step 3
Place beef on wire rack in large shallow baking dish.
Step 4
Roast, uncovered, in moderately hot oven for approximately 40 minutes or until cooked as desired.
Step 5
Cover beef & stand for 10 minutes.
Horseradish Sauce
Step 6
Heat oil in small frying pan, cook garlic and flour, stirring, until mixture bubbles and browns lightly.
Step 7
Gradually stir in wine & bring to boil, stirring.
Step 8
Reduce heat; simmer uncovered, until liquid reduces by half.
Step 9
Stir in horseradish and cream; simmer, stirring, about 5 minutes or until sauce thickens slightly.
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