Barbecued Beef Fillet with Horseradish Citrus
Sauce
Ingredients
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
Preparation
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.
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