The Cookbook

Ingredients (3 serves)

• The Roast
  • 600-900 gram beef fillet
  • 60 mills olive oil
  • 30 grams ground black pepper
• Horseradish Sauce
  • 100 grams fresh cream
  • 1 heaped teaspoon horseradish
  • 2 teaspoons Dijon mustard
• Eschalot and Garlic Braise
  • 50 mills olive oil
  • 10-15 eschalots, peeled
  • 6-8 garlic cloves
  • 1 heaped teaspoon horseradish
  • 2 teaspoons Dijon mustard
  • 2-3 sprigs of thyme
  • 1/4 cup chicken stock

Method

1. Coat the beef with the olive oil and rub in pepper over all of the beef.
2. Leave beef covered in a refrigerator for at least a couple of hours (preferably overnight).
3. Preheat over to 200 C.
4. Heat about 40 mil. oil in a hot pan and quickly sear the beef on all sides.
5. Place beef in oven for 20 mins.
6. Reduce oven to 180C and cook for a further 40 mins (for medium rare).
7. In a large pot of boiling water, blanch the eschalots and garlic cloves for about 5 min., then remove from the water and set aside
8. Remove beef from oven, cover with foil and let it rest for about 20 mins while we take care of the eschalots and sauce.
9. In a medium hot frying pan with about 40 mills of olive oil, add the thyme, garlic cloves and eschalots turning frequently until golden brown (about 10-15 mins.).
10. Add the chicken broth to the mixture stirring constantly until broth boils away.
11. Combine the cream, horseradish and mustard by stirring the ingredients together until smooth.
12. Serve slices of beef with accompanied by a serving of the Eschalot and Garlic Braise, a health dollop of the horseradish sauce, and garnish with a sprig of parsley.