eCook Meal
Herb Crusted Fillet
with crispy potatoes, horseradish sauce & crème fraîche
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?
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R144.08
for 4 servings · R36.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R38.99 · 48% of packR18.72
-
Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
-
Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- Balsamic Glaze
- NOMU One For All Rub
- Horseradish Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Balsamic Glaze, Beef, Creme Fraiche, Dijon Mustard, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Horseradish Sauce, NOMU One For All Rub, Parsley, 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?
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. 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. 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 Potato, Balsamic Glaze, Beef, Creme Fraiche, Dijon Mustard, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Horseradish Sauce, NOMU One For All Rub, Parsley, Thyme
How many calories does Herb Crusted Fillet have?
721 calories
How much fat content does Herb Crusted Fillet have?
grams