A roast beef fillet recipe with a fresh horseradish crust, ideal for a special occasion or Sunday lunch.
Complete your weekend feast with our Sunday roast side dish recipes.
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Ingredients
- 3 tsp freshly grated horseradish (or ready-grated English Provender Hot Horseradish, from Waitrose)
- 3 tsp English mustard
- 3 tbsp horseradish cream
- 2 garlic cloves, crushed
- 75g fresh breadcrumbs
- 4 thyme sprigs, leaves picked
- 4 tbsp melted butter
- 700g beef fillet
- 1 tbsp olive oil, plus extra for greasing
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Method
- 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.
- Put the fillet in a lightly oiled, shallow roasting tray. 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. Slice and serve with roast potatoes, a good gravy and vegetables of your choice.
Nutrition
- 420kcals Calories
- 27.1g (13.3g saturated) Fat
- 39g Protein
- 4.8g (2.4g sugars) Carbs
- 1.5g Fibre
- 1g Salt
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I love this recipe because it is my favorite!
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