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.

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 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. Serves about 10

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.

COOK’S NOTE: