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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Herb Crusted Fillet?
The preparation time for Herb Crusted Fillet with crispy potatoes, horseradish sauce & crème fraîche is between 15 and 35 minutes.
What is the total time required to make Herb Crusted Fillet with crispy potatoes, horseradish sauce & crème fraîche?
The total time required to make Herb Crusted Fillet with crispy potatoes, horseradish sauce & crème fraîche is between 45 and 60 minutes.
How many servings does Herb Crusted Fillet provide?
4 servings
What are the main ingredients in Herb Crusted Fillet?
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
What is the nutritional information of Herb Crusted Fillet?
Calories: 721, Carbs: 52 grams, Fat: grams, Protein: 42.7 grams, Sugar: 13.7 grams, Salt: 625 grams
How do I prepare Herb Crusted Fillet?
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. 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. 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!
What should be prepared from my kitchen to make Herb Crusted Fillet?
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
How many calories does Herb Crusted Fillet have?
721 calories
How much fat content does Herb Crusted Fillet have?
grams
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