Roast Beef fillet with horseradish sauce

Serves 8-10


  • 1.8kg beef fillet, trimmed of sinew
  • 1/3 Cup ( 80ml) Westfalia Lemon -Flavoured Avocado Oil
  • 3 Tbsp (45ml) milled black pepper
  • ¼ cup (60ml) chopped thyme
  • Grated peel of 2 lemons
  • 3-4 garlic cloves, crushed
  • 3 bay leaves
  • ¾ cup (180ml) beef stock
  • ¾ cup (180ml) dry white wine
  • ¼ cup (60ml) creamed horseradish


  1. Preheat oven to 200°C.
  2. Tie beef with string at 2cm intervals. Rub with half the oil and sear in a hot pan over high heat until well browned (about 3 minutes per side).
  3. Mix pepper, thyme, lemon peel and garlic together and rub over beef. Place on bay leaves in a roasting pan.
  4. Roast for 25-30 minutes for medium rare, longer or shorter according to preference.
  5. Remove from the oven and leave to rest before carving.
  6. Place roasting pan (and all the drippings) over a medium heat. Add stock, white wine and horseradish and simmer while stirring continuously for 2-5 minutes. Serve with fillet.

Posted in Mains.