Tender herb-crusted fillet slices are dolloped in a tangy horseradish, crème fraîche and mustard dressing. Served with crispy baby potatoes and a peppery rocket salad drizzled in balsamic glaze and ribbons of Italian hard cheese. Need we say more?
Herb Crusted Fillet
Herb Crusted Fillet
with crispy potatoes, horseradish sauce & crème fraîche
Hands on Time: 15 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Balsamic Glaze
- Beef
- Creme Fraiche
- Dijon Mustard
- Free-range Beef Fillet
- Fresh Parsley
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Horseradish Sauce
- Italian-style Hard Cheese
- NOMU One For All Rub
- Thyme
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST THE POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the One For All rub, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
HORSERADISH SAUCE & HERB PLATE
In a bowl combine the crème fraîche, horseradish sauce, and ½ of the dijon mustard. If it’s too thick, loosen with water in 5ml increments and season. Place ¾ of the chopped parsley and all the chopped thyme on a small plate and set aside.
COOK THE STEAK
When the potatoes have 15 minutes remaining, place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 3-4 minutes, until browned all over, shifting as it colours. Add a knob of butter and the smashed garlic clove and baste the steak in the garlic butter for another 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes.
HERB CRUST
Once the fillet has rested, lightly spread over the remaining dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
PLATE
Plate up the herb crusted fillet slices and dollop over the horseradish dressing. Serve the crispy baby potatoes on the side, and pair with a salad of rinsed rocket, balsamic glaze, and scattered hard cheese ribbons. Garnish with the remaining parsley. Perfection!
Baby Potatoes - 200g
NOMU One For All Rub - 5ml
Crème Fraîche - 30ml
Horseradish Sauce - 15ml
Dijon Mustard - 5ml
Fresh Parsley - 3g
Fresh Thyme - 2g
Free-range Beef Fillet - 150g
Garlic Clove - 1
Green Leaves - 20g
Balsamic Glaze - 5ml
Italian-style Hard Cheese - 15g
ROAST THE POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the One For All rub, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
HORSERADISH SAUCE & HERB PLATE
In a bowl combine the crème fraîche, horseradish sauce, and ½ of the dijon mustard. If it’s too thick, loosen with water in 5ml increments and season. Place ¾ of the chopped parsley and all the chopped thyme on a small plate and set aside.
COOK THE STEAK
When the potatoes have 15 minutes remaining, place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 3-4 minutes, until browned all over, shifting as they colour. Add a knob of butter and the smashed garlic clove and baste the steaks in the garlic butter for another 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes.
HERB CRUST
Once the fillet has rested, lightly spread over the remaining dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
PLATE
Plate up the herb crusted fillet slices and dollop over the horseradish dressing. Serve the crispy baby potatoes on the side, and pair with a salad of rinsed rocket, balsamic glaze, and scattered hard cheese ribbons. Garnish with the remaining parsley. Perfection!
Baby Potatoes - 400g
NOMU One For All Rub - 10ml
Crème Fraîche - 60ml
Horseradish Sauce - 30ml
Dijon Mustard - 10ml
Fresh Parsley - 5g
Fresh Thyme - 4g
Free-range Beef Fillet - 300g
Garlic Clove - 1
Green Leaves - 40g
Balsamic Glaze - 10ml
Italian-style Hard Cheese - 30g
ROAST THE POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, the One For All rub, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
HORSERADISH SAUCE & HERB PLATE
In a bowl combine the crème fraîche, horseradish sauce, and ½ of the dijon mustard. If it’s too thick, loosen with water in 5ml increments and season. Place ¾ of the chopped parsley and all the chopped thyme on a plate and set aside.
COOK THE STEAK
When the potatoes have 15 minutes remaining, place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 3-4 minutes, until browned all over, shifting as they colour. Add a knob of butter and the smashed garlic cloves and baste the steaks in the garlic butter for another 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes.
HERB CRUST
Once the fillet has rested, lightly spread over the remaining dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
PLATE
Plate up the herb crusted fillet slices and dollop over the horseradish dressing. Serve the crispy baby potatoes on the side, and pair with a salad of rinsed rocket, balsamic glaze, and scattered hard cheese ribbons. Garnish with the remaining parsley. Perfection!
Baby Potatoes - 600g
NOMU One For All Rub - 15ml
Crème Fraîche - 90ml
Horseradish Sauce - 45ml
Dijon Mustard - 15ml
Fresh Parsley - 8g
Thyme - 6g
Free-range Beef Fillet - 450g
Garlic Cloves - 2
Green Leaves - 60g
Balsamic Glaze - 15ml
Italian-style Hard Cheese - 45ml
ROAST THE POTATOES
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, the One For All rub, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
HORSERADISH SAUCE & HERB PLATE
In a bowl combine the crème fraîche, horseradish sauce, and ½ of the dijon mustard. If it’s too thick, loosen with water in 5ml increments and season. Place ¾ of the chopped parsley and all the chopped thyme on a plate and set aside.
COOK THE STEAK
When the potatoes have 15 minutes remaining, place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 3-4 minutes, until browned all over, shifting as they colours. Add a knob of butter and the smashed garlic cloves and baste the steaks in the garlic butter for another 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes.
HERB CRUST
Once the fillet has rested, lightly spread over the remaining dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
PLATE
Plate up the herb crusted fillet slices and dollop over the horseradish dressing. Serve the crispy baby potatoes on the side, and pair with a salad of rinsed rocket, balsamic glaze, and scattered hard cheese ribbons. Garnish with the remaining parsley. Perfection!
Baby Potatoes - 800g
NOMU One For All Rub - 20ml
Crème Fraîche - 120ml
Horseradish Sauce - 60ml
Dijon Mustard - 20ml
Fresh Parsley - 10g
Fresh Thyme - 8g
Free-range Beef Fillet - 600g
Garlic Cloves - 2
Green Leaves - 80g
Balsamic Glaze - 20ml
Italian-style Hard Cheese - 60g
Woolies Products in this dish
