Peppered Beef Fillet With Herseradish Mayonnaise Recipe
Ingredients
| 1 kg/21/4 lb piece of beef fillet | ||
| 30 ml/2 tbsp olive oil | ||
| 45 ml/3 tbsp pink, green and black peppercorns, coarsely crushed | ||
| 150 ml/1/4 pt/2/3 cup mayonnaise | ||
| 30 ml/2 tbsp grated horseradish | ||
| 150 ml/1/4 pt/2/3 cup whipping cream, whipped | ||
| Ground black pepper | 1 To taste | |
| 30 ml/2 tbsp chopped parsley | ||
| leaves | 4 (TO GARNISH:) | |
| Hot new potatoes | ||
| Grated celeriac and carrot, tossed in French dressing | ||
| Salt | To Taste | |
Directions
Trim the meat if necessary.
Rub all over with the olive oil, then roll in the crushed peppercorns to coat completely.
Place in a roasting tin (pan).
Roast in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes for pink meat, 45 minutes for well done.
Remove from the oven and leave to cool.
Wrap in foil.
Chill.
Mix the mayonnaise with the horseradish and fold in the whipped cream.
Season to taste, stir in the parsley and pack in a small container.
To serve, carve the meat into 12 slices.
Arrange two on each plate with a spoonful of the horseradish mayonnaise and a garnish of lollo rosso leaves.
Rub all over with the olive oil, then roll in the crushed peppercorns to coat completely.
Place in a roasting tin (pan).
Roast in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes for pink meat, 45 minutes for well done.
Remove from the oven and leave to cool.
Wrap in foil.
Chill.
Mix the mayonnaise with the horseradish and fold in the whipped cream.
Season to taste, stir in the parsley and pack in a small container.
To serve, carve the meat into 12 slices.
Arrange two on each plate with a spoonful of the horseradish mayonnaise and a garnish of lollo rosso leaves.
Chef
