Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons horseradish cream
- 1/4teaspoons tabasco sauce
- 1/4teaspoons finely ground white pepper
- 1 cup sour cream
- 1tablespoons worcestershire sauce
- 1teaspoons white wine vinegar
- 1tablespoons dijon mustard
- 1.20kilograms whole fillet of beef, trimmed
- 2tablespoons olive oil
- 1teaspoons sea salt flakes
- 2tablespoons dill, finely chopped
- 2tablespoons chives, finely chopped
Nutrition per serving
1550kJ / 369Cal
1550 Kilojoules or 369 Calories
18% of daily energy intake*
Protein
32.9grams
Fat
25.5grams
Carbs
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine sour cream, horseradish cream, mustard, Worcestershire sauce, vinegar, hot sauce, salt and pepper in a bowl. Cover and refrigerate for at least 1 hour before required, longer if time permits. Stir chives and dill into sauce just before serving.
Step 2 of 3
Preheat oven to 200°C. Remove beef from refrigerator 30 minutes before cooking to allow to come to room temperature. Rub with oil and season well on all sides.
Step 3 of 3
Heat a roasting pan over medium- high heat. When hot, add beef and cook for 10 minutes, turning until browned on all sides. Transfer pan to oven and roast for 25 minutes for medium rare. Transfer to a platter and cover to keep warm. Stand for 10 minutes before slicing and serving with horseradish sauce.
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