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42 <strong>Magazine</strong> | Recipe<br />
BEEF FILLET WITH HORSERADISH SAUCE<br />
Serves 4<br />
BEEF<br />
1kg beef fillet<br />
2 tablespoons dijon mustard<br />
2 tablespoons seedy mustard<br />
HORSERADISH SAUCE<br />
200g feta<br />
2 tablespoons horseradish<br />
Salt and pepper<br />
CHIMICHURRI<br />
½ cup olive oil<br />
2 tablespoons red wine vinegar<br />
½ cup finely chopped parsley<br />
2 cloves garlic, finely chopped or minced<br />
2 red chillies<br />
1 teaspoon coarse salt<br />
Turn oven to 100°C.<br />
Place beef into a high-walled oven tray and cover with dijon, seedy<br />
mustard and a decent amount of salt and pepper. You can do this in<br />
advance and marinate to enhance flavour.<br />
Place in the oven and cook for 2.5 hours or until the meat<br />
temperature reaches 55° at the low temperature. Depending on the<br />
size of the fillet this may need to be adjusted. Keep an eye on the<br />
colour, if it is colouring the outside too early, cover with foil.<br />
Make the horseradish sauce by simply placing all ingredients in a<br />
food processor and blending to smooth. Set aside in the fridge.<br />
Again, with the chimichurri, simply put all ingredients in a food<br />
processor and blitz till the parsley is all broken down.<br />
Once beef is cooked, bring out of oven and cover and sit for<br />
10 minutes.<br />
Slice to desired width for serving.<br />
Place beef on plate, and top with the horseradish sauce, chimichurri<br />
and any leftover chopped parsley.
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