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Ingredients
- 1 whole scotch fillet, about 2.25kg
- Title:For the marinade
- 1 tbsp Dijon mustard
- 2 tsp thyme leaves
- 1 tbsp chopped flat-leaf parsley
- 1 clove garlic, finely chopped
- 1/4 cup extra virgin olive oil
- Title:For the horseradish sauce
- 400ml creme fraiche
- 3 tbsp fresh lime juice
- 4 tbsp grated fresh horseradish
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp chopped flat-leaf parsley
Method
For the marinade
Combine all ingredients, season to taste and mix well. Place beef in a glass or ceramic dish, spoon over the marinade and turn to coat well. Cover and refrigerate for 3 hours or overnight.
Bring beef to room temperature, then barbecue in your preferred way or roast at 200C for 1 hour for medium rare, or until done to your liking. Rest in a warm place for 10 minutes.
For the sauce
Combine all ingredients in a bowl and stir well.
To serve
Serve sliced beef with horseradish sauce, boiled baby potatoes tossed in butter and parsley and mixed green salad leaves.
