Friday, 19 June 2009
Roast Beef Fillet with Creamy Celeriac-and-Horseradish-Cream Salad
For this recipe I used fresh, grated horseradish steeped in olive oil (recipe here) but you could use creamed horseradish. How much you add is up to you, but the horseradish shouldn't overpower the delicate taste of the celeriac and its creamy dressing.
This is also lovely with pork fillet: try adding a grated apple to the mixture.
If you are also a fan of celeriac, try my Salad of Warm New Potatoes, Smoked Trout, Celeriac and Watercress
Roast Beef Fillet with Creamy Celeriac and Horseradish
For the fillet:
1 large fillet of beef
3 Tbsp (45 ml) Dijon mustard
3 Tbsp (45 ml) olive oil
millled black pepper
For the salad:
2 young celeriac, each about the size of an orange
½ cup (125 ml) thick plain yoghurt
½ cup (125 ml) pouring cream
1 Tbsp (15 ml) creamed horseradish, or freshly grated horseradish, to taste
a squeeze of fresh lemon juice
a pinch of white pepper
alfalfa sprouts or micro greens, to top
Heat the oven to 190°C, and place a metal roasting pan in the oven.
Put a dollop of mustard in the palm of your hand and smooth it all over the fillet. Sprinkle with olive oil and grind over plenty of fresh black pepper. Season with salt. Heat the olive oil in a large frying pan over a high flame. The fat should be very hot, but not yet smoking. Brown the fillet on all sides; this shouldn't take longer than five or six minutes.
Now put the fillet onto the heated roasting pan and bake in the pre-heated oven for 10-20 minutes, depending on the degree of pinkness you want. (A slim fillet takes about 10 minutes; a full-size one 15-20. If you're not sure, cut a deep slit in the thickest part of the fillet to check for doneness). You'll find more detailed instructions for cooking fillet here.
Now make the salad. Whisk together the yoghurt and cream, and add enough horseradish to give the dressing a nice bite. Add a good squeeze of lemon juice - the sauce should be pleasantly sharp - and season with salt and a little white pepper. Peel the celeriac with a sharp knife and cut into very thin slices (you could use a mandolin). Stack the slices vertically, cut them into strips or matchsticks, and place in a mixing bowl. Pour just enough dressing over the celeriac strips lightly to coat each piece: the salad should not be swimming in dressing. Do so immediately, or the celeriac will go brown.
Remove the fillet from the oven and set aside to rest for 10 minutes.
Carve the warm fillet into slices and arrange them on a platter (or on individual plates). Pile the celeriac in the middle, and top with tangle of crunchy alfalfa sprouts, or micro greens of your choice.
Serves 8-10 as a starter; 6 as a main course. Print Friendly