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Beef fillet with spicy potatoes and horseradish and herb cream
Beef fillet with spicy potatoes and horseradish and herb cream
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in home-cooked elegance: tender beef fillet with crispy spiced potatoes and a flavorful horseradish cream drizzle.
Ingredients:
  • 100ml olive oil
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped thyme leaves
  • 650g beef fillet, trimmed of fat and sinew
  • 2 red capsicum
  • 750g potatoes (pontiac, desiree), peeled, cut into 3cm cubes
  • 10.00 gm sweet smoked paprika
  • 150ml creme fraiche
  • 40.00 ml horseradish sauce
  • 40.00 ml chopped fresh chives
  • 40.00 ml balsamic vinegar
  • 100g baby rocket
Instructions:
  • Heat your oven to 190°C.
  • Massage a luxurious mixture of 1 tablespoon of olive oil, garlic, and half of the fragrant thyme into the beef. Allow it to rest and soak up the flavors for 15 minutes.
  • Char and blacken the capsicum on the grill until the skin is blistered. Transfer it to a plastic bag and allow it to cool before peeling off the skin and removing the seeds.
  • Thinly slice the capsicum and set it aside.
  • Preheat a lightly oiled large frypan over high heat. Sear beef on all sides until browned. Transfer the beef to a baking tray, season with salt and pepper, and bake in the oven for 10 minutes (for rare, cook longer if desired). Allow to cool before serving.
  • In a bowl, coat potatoes with 2 tablespoons of olive oil, paprika, and the rest of the thyme. Transfer potatoes to a lined baking tray and roast for 20-25 minutes until golden and crispy.
  • Combine creme fraiche, horseradish, chives, salt, and pepper in a bowl.
  • To serve, mix the remaining olive oil and vinegar, season, and combine with capsicum strips and rocket. Cut the beef into slices that are 0.5cm thick. Arrange potatoes on plates, top with salad, followed by beef slices. Finish by drizzling with horseradish cream.

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