Pan-fried fillet of beef with a creamy horseradish sauce – Food & Home Magazine
Pan-fried fillet of beef with a creamy horseradish sauce proves once and for all that tender meat and tangy horseradish are meant to be together.
Ingredients
- 1,6kg beef fillet, trimmed
- <h3>Marinade</h3>
- 60ml (4T) Hamilton Russell Vineyards Extra-virgin Olive Oil
- 15ml (1T) dark soy sauce
- 15ml (1T) fresh lemon juice
- 15ml (1T) pink verjuice (see Cook’s notes)
- 15ml (1T) chopped fresh rosemary leaves
- 3ml (½t) finely grated lemon rind
- creamy horseradish sauce
- 500ml (2 cups) fresh cream
- 75ml (5T) grated fresh horseradish
- 15ml (1T) hot English mustard
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