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I often serve this dish up to my family and friends for dinner parties or a special occasion. You can buy creamed horseradish in jars from most major supermarkets or you can use one tablespoon of fresh horseradish root (grated) for this recipe.
Preparation time: 10 mins . Cooking time: 55 mins + 10 mins resting . Serves 6
what you need
100g (4oz) half-fat crème fraîche
2 tablespoons creamed horseradish
(from a jar) or 1 tablespoon fresh
horseradish root, grated
1 tablespoon Dijon mustard
1½ teaspoons fresh lemon juice
pinch of caster sugar
675g (1½lb) beef fillet (preferably cut
from the thick end)
3 tablespoons olive oil
6 large fresh whole beetroot
3 tablespoons balsamic vinegar
1 teaspoon cumin seeds
freshly ground black pepper
rocket salad, to serve
what you do
To make the horseradish cream, place the crème fraîche in a bowl and stir in the
creamed horseradish (or freshly grated horseradish root) with the mustard, lemon
juice and caster sugar. Stir until well blended. Spoon into a serving bowl, cover
with clingfilm and chill until needed.
Allow the beef fillet to come to room temperature before cooking.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Rub the beef all over with one tablespoon of the olive oil, then season lightly
with pepper. Heat a heavy-based frying-pan (ovenproof if possible). Cook the
beef fillet over a high heat, turning until all sides are golden brown; this should
take about 6 minutes in total.
Peel the beetroot and cut each one into eight wedges. Tip into a roasting tin,
then drizzle the vinegar over them. Sprinkle the cumin seeds on top and the
remaining two tablespoons of olive oil. Roast for 25-30 minutes until tender but
retaining a bite, turning occasionally.
Transfer the seared beef in its ovenproof frying-pan to the oven (or place in a
small roasting tin). Roast for 15 minutes per 450g (1lb) for medium rare. This means that a joint this size will take approximately 22 minutes. Add an extra 15
minutes if you prefer your beef well done. Remove from the oven and allow to
rest in a warm place for 10 minutes before carving into thin slices.
Arrange the beef fillet on warmed plates with the balsamic beetroot and some
of the rocket salad. Serve with the dish of horseradish cream on the side.