Fillet of Beef with Horseradish Sauce

, from Issue #75. November, 2017
Photography by Manja Wachsmuth.
Fillet of Beef with Horseradish Sauce

A classic combination, this tender cut of beef with horseradish makes a very impressive centrepiece and is the perfect main course for a gathering of family and friends on Christmas Day or New Year’s Eve.

Serves: 10


1½–2 kilogram-piece eye fillet of beef, trimmed and tied
olive oil
2 tablespoons Dijon mustard, for spreading
3 cloves garlic, crushed
1½ tablespoons finely chopped rosemary
sea salt and ground pepper
Horseradish sauce
½ cup cream
1 tablespoon Dijon mustard
3 tablespoons horseradish sauce
1 teaspoon white wine vinegar
To serve
Anchovy and Lemon Butter, see recipe below
watercress, to garnish

Anchovy and Lemon Butter
100 grams butter, at room temperature
4–6 good-quality anchovies, very finely chopped
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons finely chopped parsley
¼ teaspoon chilli flakes
sea salt and ground pepper


Preheat the oven to 220°C fan bake.

Brush the fillet with oil and season generously with salt and freshly ground black pepper.

Heat a large sauté pan or grill plate and when very hot, sear the beef on all sides. This should take about 8 minutes. Transfer to a plate and cool. Combine the mustard, garlic and rosemary and spread over the fillet.

Place on a lipped baking tray and roast for 20 minutes for medium-rare beef. Allow to rest, lightly covered with a piece of baking paper and a tea towel for 15 minutes before carving.

Horseradish sauce: Whisk the cream, mustard and horseradish sauce together to soft peaks. Add the vinegar and season well.

To serve: Transfer to a platter and, if serving with the butter, smear a little over the top of the fillet, serving the rest separately. 

Anchovy and Lemon Butter
Place all the ingredients in a bowl, season with salt and pepper and combine well.

If making ahead, cover and chill. For serving, remove from the fridge and serve at room temperature.

Cook's Note: Fold the tapered end of the fillet under itself, then tie in sections with cooking string to form a neat log. This helps the fillet to cook evenly.

We served ours with a salad of watercress and thinly sliced pears tossed with a little vinaigrette.