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Beef fillet with spicy potatoes and horseradish and herb cream

Name: Beef fillet with spicy potatoes and horseradish and herb cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 5 tablespoons (100ml) olive oil; 2 garlic cloves, crushed; 1 tablespoon finely chopped thyme leaves; 650g beef fillet, trimmed of fat and sinew; 2 red capsicum; 750g potatoes (pontiac, desiree), peeled, cut into 3cm cubes; 1 tablespoon sweet smoked paprika; 150ml creme fraiche; 2 tablespoons horseradish sauce; 2 tablespoons chopped fresh chives; 2 tablespoons balsamic vinegar; 100g baby rocket

2 ratings

30m

Beef fillet with spicy potatoes and horseradish and herb cream

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Create a restaurant quality meal at home with this succulent beef fillet, crunchy spiced potatoes and a good drizzle of horseradish cream.

5 tablespoons (100ml) olive oil
2 garlic cloves, crushed
1 tablespoon finely chopped thyme leaves
650g beef fillet, trimmed of fat and sinew
2 red capsicum
750g potatoes (pontiac, desiree), peeled, cut into 3cm cubes
1 tablespoon sweet smoked paprika
150ml creme fraiche
2 tablespoons horseradish sauce
2 tablespoons chopped fresh chives
2 tablespoons balsamic vinegar
100g baby rocket

Method

1.

Preheat the oven to 190°C.
2.

Combine 1 tablespoon olive oil, the garlic and half the thyme, then rub into the beef. Set aside to marinate for 15 minutes.
3.

Grill the capsicum until the skin is blackened and charred. Place in a plastic bag and leave until cool, then remove skin and seeds.
4.

Slice capsicum into thin strips and set aside.
5.

Heat a lightly oiled large frypan over high heat, add beef and cook on all sides to brown. Transfer to a baking tray and season with salt and pepper. Cook in oven for 10 minutes (it will still be quite rare, so cook a little longer if preferred). Cool.
6.

Place potatoes in a bowl with 2 tablespoons olive oil, the paprika and remaining thyme. Spread potatoes on a large lined baking tray, and roast for 20-25 minutes or until cooked through and crisp.
7.

Place creme fraiche, horseradish and chives in a bowl, and season with salt and pepper.
8.

To serve, combine remaining olive oil and vinegar, season, toss with capsicum strips and rocket. Slice beef into 0.5cm slices. Place potatoes on plates, top with salad, then beef. Drizzle with horseradish cream.