·
Serves 4
·
Takes 10 minutes to make, 30 minutes to cook, plus resting
·
Easy
A roast beef fillet recipe with a fresh horseradish crust, ideal
for a special occasion or sunday lunch.
Nutritional info per
serving
·
Calories
420kcals
·
Fat 27.1g(13.3g saturated)
·
Protein 39g
·
Carbohydrates
4.8g (2.4g sugars)
·
Fibre 1.5g
·
Salt 1g
INGREDIENTS
·
3 tsp freshly grated horseradish (or ready-grated English
Provender Hot Horseradish, from Waitrose)
·
3 tsp English mustard
·
3 tbsp horseradish cream
·
1 garlic bulb, crushed
·
75g fresh breadcrumbs
·
4 thyme sprigs, leaves picked
·
4 tbsp melted butter
·
700g beef fillet
·
1 tbsp olive oil, plus extra for greasing
·
1 head of garlic, broken into cloves (unpeeled)
METHOD
1.
01.Preheat
the oven to 200°C/fan180°C/gas 6. Mix the grated horseradish in a bowl with the
mustard, horseradish cream, crushed garlic, breadcrumbs, thyme and melted
butter. Season. Rub the beef fillet all over with the olive oil, then press the
crust onto the top and sides, leaving the ends exposed.
2.
02.Put
the fillet in a lightly oiled, shallow roasting tray along with the garlic
cloves. Roast in the oven for 35 minutes for medium-rare (or longer if you’d
prefer). Remove and set the beef aside to rest for 10 minutes, loosely covered
with foil. Serve sliced with the chipped potatoes and cauliflower gratin.
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