Events and Celebrations

Seared Beef Fillet with Horseradish Sauce and Tomatoes

cook 30 mins
  • 750 g (1 1/2 lb) new potatoes, halved
  • 4 tablespoons olive oil
  • 200 g (7 oz) small plum tomatoes, halved
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon caster sugar
  • 750 g (1 1/2 lb) thin beef fillet
  • 2–3 tablespoons horseradish sauce
  • 100 ml (3 1/2 fl oz) crème fraîche
  • salt and pepper
  • Toss the potatoes with 2 tablespoons oil, season and place on a baking sheet. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Put the tomatoes, cut side up, on the baking sheet, drizzle over 1 tablespoon olive oil, then sprinkle over the vinegar and sugar. Cook for a further 5 minutes until the potatoes are soft and the tomatoes are lightly charred.
  • Meanwhile, heat a large, ovenproof frying pan until smoking. Season the beef well, then swirl the remaining oil around the pan and add the beef. Cook for 1 minute on each side until browned all over, then transfer the pan to the oven and cook for 12–15 minutes for medium rare. Leave the beef to rest for a couple of minutes, then cut into thick slices.
  • Stir together the horseradish sauce and crème fraîche. Arrange the beef on a plate along with the tomatoes and potatoes. Serve with the horseradish sauce.
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