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Roasted beef fillet with pancetta, roasted parsnips and horseradish cream
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Ingredients:
  • 96.53 gm finely grated fresh horseradish (see notes)
  • 300ml ctn sour cream
  • 1 (about 1.2kg) beef fillet, trimmed
  • 180g (about 10 slices) flat pancetta
  • 6 parsnips, peeled
  • 62.50 ml sage leaves
  • 62.50 ml rosemary leaves
  • 40.00 ml thyme leaves
  • 60ml olive oil
Instructions:
  • In a small bowl, mix horseradish and sour cream. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate to enhance flavors.
  • Preheat the oven to 250°C. Wrap the beef fillet with pancetta slices, securing them with kitchen string at intervals. Set aside for later.
  • Cut the parsnips in half lengthways, then slice on a sharp angle widthways to yield 4 long pieces from each parsnip. Place them in a roasting pan with sage, rosemary, thyme, and 2 tablespoons of oil. Season with salt and pepper. Roast in the oven, turning occasionally, for 20 minutes or until the parsnips are tender and golden brown. Take them out of the oven and keep them warm.
  • Preheat a heavy-based oven tray in the oven. Brush the beef fillet with the remaining oil and season with pepper. Place the fillet on the hot tray and roast, flipping it once, for 20 minutes for medium-rare or until it reaches your desired doneness. Take it out of the oven and let it rest in a warm spot for 10 minutes.
  • Place the parsnip back in the oven for 5-10 minutes to warm up. Slice the beef into thick pieces and arrange on a serving platter. Serve with the parsnip and horseradish cream.

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