FRESH HORSERADISH WHERE TO BUY RECIPES

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MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...



Mary Berry Beef Fillet, Fresh Horseradish | BBC2 Love to ... image

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.

HOMEMADE HORSERADISH RECIPE | ALLRECIPES



Homemade Horseradish Recipe | Allrecipes image

It doesn't take much to make fresh horseradish. Be careful, because this is hot!

Provided by BOOK_WORM

Categories     Appetizers and Snacks

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/4 cups

Number Of Ingredients 4

1 cup peeled and cubed horseradish root
¾ cup white vinegar
2 teaspoons white sugar
¼ teaspoon salt

Steps:

  • In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Nutrition Facts : Calories 11.8 calories, CarbohydrateContent 2.5 g, ProteinContent 0.4 g, SodiumContent 59.4 mg, SugarContent 0.8 g

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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.
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  • 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).

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    Carve the beef into thick or thin slices and serve with the sauce alongside.

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