Rolled stuffed fillet of beef with horseradish crust – Food & Home Magazine
This rolled stuffed fillet of beef with horseradish crust pairs will with an Italian sangiovese with strong tannins that stand up to the flavours of beef.
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Ingredients
- 750g fillet of beef
- salt
- freshly ground black pepper
- 80ml (1/3 cup) pesto (homemade or shop-bought)
- 50g sun-dried tomatoes in olive oil, finely chopped
- 50g black olives, drained and chopped
- 1 stick celery, finely chopped
- 30ml (2 tbsp) olive oil
- <h3>Horseradish crust</h3>
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 45ml (3 tbsp) horseradish sauce
- 30ml (2 tbsp) wholegrain mustard
- 250ml (1 cup) fresh breadcrumbs
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped
- 45ml (3 tbsp) olive oil
- potato wedges, parsnips and carrots, roasted with onions, rosemary and whole garlic cloves, to serve
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