Barbecued fillet of beef with horseradish butter

Roast beef and horseradish is a classic combination but this barbecued joint, served with a potato gratin, takes things to another level.

Nutrition: per serving

Calories
661kcals
Fat
43.5g (24.3g saturated)
Protein
39.6g
Carbohydrates
26.2g (iii.4g sugars)
Fibre
iii.1g
Salt
1.2g

For 8

Ingredients

  • 1.2kg British beefiness fillet, cut from the fatter end of the fillet
  • 1 tsp body of water salt flakes
  • one tsp coarsely ground blackness pepper
  • 1 tsp dried thyme
  • ½ tsp stale sage
  • Olive oil for coating

For the horseradish butter

  • 50g lightly salted butter, at room temperature
  • 1 small garlic clove, crushed
  • one tbsp finely grated fresh horseradish
  • 2 tsp finely chopped fresh chives

Serve with chunky tater gratin

  • Butter for greasing
  • 1kg evenly sized floury potatoes such as Rex Edward
  • 300ml whole milk
  • 300ml double cream
  • 1 tbsp picked fresh thyme leaves
  • 100g mature cheddar, grated

Also useful

  • Digital probe thermometer

Method

  1. Trim and discard any fat and silvery sinew from the fillet. If your fillet is thinner at i end, neatly fold the end under itself to course an even thickness, then necktie kitchen string along the fillet at 3cm intervals to proceed it nifty and cylindrical.
  2. Mix the common salt, pepper and dried herbs together. Lightly coat the fillet in olive oil, then rub it all over with the herb mix. Set aside at room temperature for 30-lx minutes.
  3. For the horseradish butter, beat the butter in a basin until soft, then mix in the garlic, horseradish, chives and a compression of salt and pepper. Spoon it into a bowl and set aside somewhere cool, but not in the fridge, until needed.
  4. Heat the barbecue to a high heat: xxx-xl minutes in advance for charcoal, 10 minutes for gas.
  5. Meanwhile, prepare the chunky potato gratin. Butter a two litre baking dish and heat the oven to 180°C/160°C fan/gas 4. Cut the potatoes into 6mm slices. Bring the milk and foam to the eddy in a large saucepan and season to taste with common salt and pepper before information technology gets also hot. Stir in the thyme leaves and sliced potatoes, then simmer gently for effectually x minutes, advisedly turning at present and then, until just tender when pierced with the indicate of a pocketknife. Tip into the dish, shake to level, then sprinkle the cheese over the tiptop. Slide the potato gratin into the oven and bake for 30-35 minutes until richly gilded and bubbling hot.
  6. Put the beefiness fillet on the charcoal-broil direct over a loftier rut and sear for fifteen minutes, turning every 3-4 minutes, or until browned all over. Re-arrange the coals/turn off the heart gas burner and lower the gas heat to medium.
  7. Put the fillet over the indirect oestrus, comprehend with the charcoal-broil lid, then cook, turning once halfway through, until it reaches your desired finish: 10-15 minutes for medium-rare (the internal temperature should be 52-55°C when tested with a thermometer); 25-30 minutes for medium to well washed (threescore-65°C).
  8. Put the beef on a carving board, embrace with a loose tent of foil, then exit to rest for 5-10 minutes. Remove the gratin and exit that to balance as well.
  9. Uncover the beef fillet, then snip and remove the string. Carve the meat into 1cm-thick slices, then serve with small spoons of the horseradish butter, the chunky potato gratin and salads.

delicious. tips

  1. If the weather condition is bad y'all can cook the fillet in the oven. Sear it as in step six but on the hob in a heavy-based frying pan with a little vegetable oil, then transfer to a 200°C/180°C fan/gas half-dozen oven and cook for 25 minutes (for medium-rare).

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