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Mary Berry’s Roasted Fillet Beef with Fresh Horseradish Sauce

For the perfect Sunday roast, follow this foolproof recipe for roasted fillet beef from Mary Berry. The homemade, fresh horseradish sauce makes for an added finishing touch.

From the book

Mary Berry

Introduction

A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. Fillet is thought to be tricky to roast, but really it is one of the simplest. If you decide to brown the meat ahead of time and roast to serve, add 5 minutes to the cooking time.

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Ingredients

1kg (2¼lb) middle cut thick fillet of beef
2 tbsp olive oil, plus extra to drizzle
2 tbsp Dijon mustard
4 long sprigs of rosemary
For the fresh horseradish sauce:
150ml (¼ pint) mayonnaise
150ml (¼ pint) full fat crème fraîche
2 tsp Dijon mustard
2 tbsp peeled and grated fresh horseradish, or 3 tbsp creamed hot horseradish

Method

Preheat the oven to 220°C/200°C fan/Gas 7.

Season the fillet with plenty of salt and black pepper and rub with the oil.

Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.

Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).

Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)

Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.

Carve the beef into thick or thin slices and serve with the sauce alongside.

Mary’s tips:

Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.

Not for freezing.

It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.

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From the book: Love to Cook

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