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Roast Fillet of Beef with Herbed Horseradish Sauce

Serve fillet of beef for your Sunday roast with this warming recipe from Mary Berry. This easy roast beef dinner is quick to make and is tasty with horseradish.

From the book

Mary Berry, Lucy Young


Fillet of beef is a real treat, and here it is served with a tarragon horseradish sauce. This recipe is really quick and easy to make for a perfect dinner with friends.

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1kg middle cut of fillet of beef
olive oil
2 tbsp black peppercorns, crushed
For the sauce:
1 x 200g tub full-fat crème fraîche
2 tbsp chopped tarragon
2 tbsp chopped parsley
Juice of 1/2 a lemon
6 tbsp light mayonnaise
2 tbsp hot horseradish sauce
A dash of caster sugar
Salt and freshly ground black pepper


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

Rub the beef fillet with oil. Scatter the crushed peppercorns on a board and roll the fillet in them. Sprinkle with salt.

Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden brown. Transfer to a small roasting tin and roast in the preheated oven for 20 minutes for medium rare – rest before carving.

To make the sauce, measure all the ingredients into a bowl, season with salt and pepper and mix to combine.

Carve the beef into thin slices and serve with the sauce.

Prepare ahead: to serve cold, the beef can be roasted 2 days ahead; carve just before serving otherwise the beef will discolour. To serve hot, brown the beef up to 12 hours ahead and roast to serve. The sauce can be made up to 2 days ahead; the flavours will be stronger the longer it is left.

Roast on the second set of runners in the roasting oven for 20 minutes.

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From the book: Mary Berry at Home

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