FILET OF BEEF - HERB ROASTED WITH HORSERADISH SAUCE

By akselden

Half the Horseradish Recipe. Meat needs to cook for about 60 minutes.

Ingredients

• Horseradish Sauce:
• 4 T. olive oil
• 3 T. balsamic vinegar, or to taste
• 3 T. minced fresh thyme, or 3 teaspoons dried, crumbled
• 3 T. minced fresh rosemary, or 3 tsp dried, crumbled
• 1 T. finely minced garlic
• 1 tsp coarsely ground black pepper, or to taste
• 4 to 4 1/2-pound trimmed fillet of beef, patted dry and tied
• 2 tsp sea salt or kosher salt, or to taste
• Fresh herb sprigs for garnish.
• 2 C. sour cream or 1 C each low-fat plain yogurt and sour cream
• 1 1/2 C. peeled grated fresh horseradish or drained bottled horseradish
• 2 T. white wine vinegar
• 1 T. fresh lemon juice
• 1 T. Dijon mustard
• 1 tsp finely minced garlic
• 1 1/2 tsp sugar
• Salt to taste

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. In a small bowl, combine the olive oil, vinegar, herbs, garlic and pepper. Rub the fillet with the mixture, wrap in plastic and chill for 2 hours, or overnight.

2. Preheat the oven to 500°F.

3. Arrange the fillet on a rack in a roasting pan. Sprinkle with salt to taste and roast in the oven for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 130°F to 135°F for medium-rare meat. Transfer the meat to a cutting board and let it cool, loosely covered, for 15 minutes.

4. Remove the strings from the meat, cut meat into thin slices and transfer the slices to a serving platter. Garnish with fresh herb sprigs and serve with the Horseradish Sauce.


Horseradish Sauce:
1. Place a sieve lined with a double thickness of rinsed and squeezed-dry cheesecloth over a bowl, add the sour cream and let drain in the refrigerator for 15 minutes. Discard the drained liquid, keeping the sour cream that remains in the sieve.

2. Transfer this sour cream to a bowl and whisk in the remaining ingredients. Transfer to a serving bowl, cover and chill until ready to serve.

3. Sauce may be prepared one day ahead.