Variations: Substitute fillet with sirloin or rump roast
- Pre-heat the oven to 200°C/390°F.
- Trim away the silver skin on the fillet then rub the beef with dijon mustard, crushed peppercorns, rosemary and season well with salt.
- Heat a large frying pan over a high heat, add a splash of olive oil and evenly brown the fillet on all sides. Sear the ends for only a few seconds to seal in the juices.
- Transfer the beef and chopped onion to an oven safe dish and place the garlic cloves on a baking tray and roast in the oven for approximately 20 minutes for medium rare beef. Cooking time will depend on the thickness of the fillet.
- Make the horseradish cream by adding the crème fraîche, creamed horseradish and lemon juice to a bowl. Stir well to combine and refrigerate until needed.
- Continue roasting the garlic if it’s not soft yet and transfer the fillet to a board to rest for half its cooking time whilst you make the butter gravy.
- Pour the beef drippings and onions from the roast’s dish into a small saucepan, pour in the beef stock and bring to the boil and leave to reduce by half.
- Remove the sauce from the heat, strain and discard the solids. Whisk in the butter a little at a time until the gravy is glossy. Set aside for serving.
- Finish off the horseradish cream by pressing the roast garlic into the bowl with the other ingredients. Stir until well combined and adjust the salt seasoning to taste.
- Pour the decadent butter gravy over the fillet and serve with dollops of garlic horseradish cream and roast potatoes.
- 1kg whole beef tenderloin
- Olive oil
- 3 Tbsp Dijon mustard
- 2 tsp black peppercorns, crushed
- 2 sprigs rosemary, finely chopped
- 1 onion, roughly chopped
Roast garlic horseradish cream:
- 1 head of garlic, cloves separated with skin on
- 1 cup crème fraîche
- 3 Tbsp creamed horseradish
- 1 Tbsp lemon juice
- 1 ½ cups beef stock/Demi-glacé stock
- 3 Tbsp butter
Tips & Tricks
A meat thermometer comes in very handy when cooking a whole fillet in the oven. It measures the internal temperature of the meat so it doesn’t overcook.