Rosemary-crusted beef fillet with horseradish cream
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Rosemary-crusted beef fillet with horseradish cream
Description
Rosemary-crusted beef fillet with horseradish cream features a whole beef fillet seasoned evenly with olive oil, finely chopped rosemary, sea salt flakes, and freshly cracked black pepper. The fillet is seared in a hot skillet until all sides develop a golden crust, then roasted in a preheated oven at 220°C for 20 minutes, targeting a rare to medium-rare doneness (internal temperature 55°C/130°F). After roasting, the fillet rests loosely covered to retain juices and complete cooking gently.
The horseradish cream is prepared by mixing sour cream with freshly grated or jarred horseradish, lemon juice, salt, and pepper to create a creamy, tangy, and slightly pungent accompaniment. This contrast complements the savory rosemary crust and rich beef flavor.
Sliced beef fillet served with a dollop of horseradish cream balances the meat’s robust flavors with a bright, creamy finish. It’s suitable for elegant dinners or special occasions, pairing well with roasted vegetables or potatoes.
Ingredients
- 2kg /4,4lb beef fillet sinew removed, or beef tenderloin, whole
- 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 alternatively, use jarred horseradish and add to taste, grated
- 1/2 lemon juiced
- salt to taste
- black pepper to taste
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 110mg | 37% |
| Sodium | 1862mg | 78% |
| Potassium | 458mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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