Pink Pepper Beef Fillet with Horseradish Cream
Description
This succulent beef fillet is coated in crushed pink peppercorns, sage, and bay leaves, grilled and roasted to perfection. Served with a creamy horseradish sauce, fresh watercress, and lemon wedges, it’s an elegant centerpiece for festive dinners or buffet spreads.
Ingredients
HORSERADISH CREAM
Instructions
- Preheat the oven to 200°C/400°F.
- Heat a large grill plate (or barbecue) over medium-high heat. Trim any sinew and silver skin from beef. Fold thin end of fillet under; tie beef with kitchen string at 5cm (2-inch) intervals. Coat beef with 2 tablespoons of the oil and the salt. Cook beef on a grill plate for 3 minutes each side until well browned.
- Meanwhile, pound peppercorns in a mortar and pestle until coarsely crushed. Stir in bay leaves and sage; reserve 1 tablespoon of pepper mixture. Sprinkle remaining pepper mixture onto a large baking-paper-lined oven tray. Roll beef in pepper mixture until coated all over.
- Roast beef for 25 minutes or until a meat thermometer reaches 60°C/140°F for rare, or until done as desired. Cover loosely with foil; rest for 15 minutes.
- Meanwhile, make horseradish cream.
- Place watercress and remaining oil in a medium bowl; toss gently to combine. Season to taste.
- Slice beef; sprinkle with reserved pepper mixture. Serve with horseradish cream, atercress and lemon wedges.
- Combine ingredients in a small bowl; season. tips You could use kangaroo fillet instead of the beef; adjust the cooking time accordingly. You can also cook the beef in a covered barbecue; follow the manufacturer’s instructions.
Horseradish cream
Do ahead
- Beef can be prepared to the end of step 4 for several hours ahead. Stand at room temperature for 30 minutes before continuing with the recipe. Horseradish cream can be made a day ahead; keep covered in the fridge. serving suggestion Serve with caramelised onions.
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