Barbecued fillet of beef with horseradish and lime sauce
“What these root vegetables lack in size, they make up for in flavour.”
- 1 whole scotch fillet, about 2.25kg
For the marinade
- 1 tbsp Dijon mustard
- 2 tsp thyme leaves
- 1 tbsp chopped flat-leaf parsley
- 1 clove garlic, finely chopped
- 1/4 cup extra virgin olive oil
For the horseradish sauce
- 400ml creme fraiche
- 3 tbsp fresh lime juice
- 4 tbsp grated fresh horseradish
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp chopped flat-leaf parsley
Creamy fleshed horseradish is native to south-eastern Europe. With its tear-inducing aroma, it adds zip to dips, dressings and sauces and is perfect with roast beef and oily fish. Use it as you would mustard or grate it and add to coleslaw.
Method
For the marinade
Combine all ingredients, season to taste and mix well. Place beef in a glass or ceramic dish, spoon over the marinade and turn to coat well. Cover and refrigerate for 3 hours or overnight.
Bring beef to room temperature, then barbecue in your preferred way or roast at 200C for 1 hour for medium rare, or until done to your liking. Rest in a warm place for 10 minutes.
For the sauce
Combine all ingredients in a bowl and stir well.
To serve
Serve sliced beef with horseradish sauce, boiled baby potatoes tossed in butter and parsley and mixed green salad leaves.
Serves 8.
