Horseradish Beef with Quinoa

cook 30 mins
  • 625 g (1 1/4 lb) beef fillet, rolled and tied
  • 1 tablespoon creamed horseradish
  • 2 tablespoons olive oil
  • 300 g (10 oz) quinoa
  • 1 red onion, thinly sliced
  • 125 g (4 oz) chestnut mushrooms, sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 40 g (1 3/4 oz) rocket leaves
  • 3 tablespoons balsamic glaze
  • Brush the beef with the horseradish. Heat 1 tablespoon of the oil in a frying pan over a high heat, add the beef and sear on all sides until browned. Transfer to a roasting tin and place in a preheated oven, 200°C (400° F), Gas Mark 6, for 20 minutes. Cover with foil and leave to rest for 5–6 minutes, then slice.
  • Meanwhile, cook the quinoa in a saucepan of boiling water for 8–9 minutes, or according to the pack instructions.
  • Heat the remaining oil in a large frying pan, add the onion and cook for 2 minutes, then add the mushrooms and cook for a further 5–6 minutes until softened. Remove from the heat and stir in the chopped herbs.
  • Drain the quinoa and stir into the mushroom mixture. Divide between 4 warm plates and top with the rocket and sliced beef. Serve drizzled with the balsamic glaze.
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