- 1.5kg beef fillet
- Freshly ground pepper
- 100g fresh horseradish
- 4 tbsp Dijon mustard
- 1 lemon
- 5 tbsp olive oil
- Sea salt
- A large handful of rosemary, leaves only + 1 rosemary sprig
- A small handful of sage, leaves only
- A small handful of thyme, leaves only
- 75g butter
- 4 shallots
- 2 tbsp Cognac or brandy
- 1 bay leaf
- 250ml Port
- 520ml beef bone broth/fresh beef stock
Prep: 20 mins | Cook: 30-40 mins. Get ahead: The beef fillet can be seared and the horseradish mix prepared 24 hours ahead. Cover and chill. Brush with horseradish and press on the herbs just before ready to cook. Make sure you allow the fillet to come to room temperature before cooking.
The port sauce can be made 2-3 days in advance. Cool, cover and chill. Gently reheat before serving.
1. Unwrap the beef fillet from its packaging and allow it to come to room temperature. Preheat your oven to 200C/fan 180C/gas 6.
2. Peel and finely grate the horseradish into a bowl. Add the Dijon mustard, the juice from the lemon, 3 tbsp olive oil and plenty of salt and pepper.
3. Finely chop the rosemary and sage. Mix together with the thyme leaves.
4. Rub the beef fillet with 2 tbsp olive oil and season lightly.
5. Place a large frying pan or roasting tray onto a high heat. It should be large enough to fit the fillet in.
6. Sear it quickly for 1-2 mins on each side till browned. This should take 8 mins in total.
7. Remove from the pan/tray and place on a baking tray lined with baking paper. Leave to cool slightly.
8. Brush the horseradish mustard generously all over the fillet, including the underside and ends. Scatter over the chopped herbs and press on firmly.
9. Slide the fillet into the oven and roast for 30 mins for rare or 35 mins for medium rare.
10. Make your port sauce. Peel and finely chop the shallots. Melt the butter in a large saucepan. Add the shallots and cook gently for 5 mis till softened. Add the cognac, bay leaf and rosemary sprig. Cook for 1-2 mins until the liquid evaporates. Then pour in the port and bring to a simmer. Add the beef broth or stock. Bubble for 20 mins until reduced by about half.
11. Pour the port sauce through a sieve into a clean, pressing the solids firmly with the back of a spoon. Warm gently just before you are ready to serve.
12. Remove the fillet from the oven and leave to rest for at least 15 mins, covered with a tent of foil. Carve generous, thick slices. Serve with the port sauce.