MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...
For the perfect Sunday roast, follow this foolproof recipe for roasted fillet beef from Mary Berry. The homemade, fresh horseradish sauce makes for an added finishing touch.
Provided by Mary Berry
Yield Serves 6 - 8
Number Of Ingredients 1
Steps:
Preheat the oven to 220°C/200°C fan/Gas 7.
Season the fillet with plenty of salt and black pepper and rub with the oil.
Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.
Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).
Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)
Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.
Carve the beef into thick or thin slices and serve with the sauce alongside.
Mary’s tips:
Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.
Not for freezing.
It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.
PRIME RIB WITH HORSERADISH SAUCE RECIPE: HOW TO MAKE IT
To ring in the New Year, we invite friends for dinner and usually serve this prime rib with horseradish sauce. A menu featuring tender prime rib is festive, yet simple to prepare, and the pepper rub and mild horseradish sauce complement the beef's great flavor. —Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 05 minutes
Prep Time 5 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.
Nutrition Facts : Calories 325 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 31g protein.
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From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 226 calories per serving
- I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
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- When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
- Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
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From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Side Dishes
Calories 91 calories per serving
- In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or until golden. Using a slotted spoon, remove garlic from pan; reserve. Add green beans to pan; cook and stir 4-5 minutes or until crisp-tender., Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic.
SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME ...
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Starter
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Calories 266 calories per serving
- Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 128 calories per serving
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
- Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
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