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    Peppered Fillet of Beef, Horseradish Crème Fraîche

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    Peppered Fillet of Beef, Horseradish Crème Fraîche

    I have always found the contrast between cold meat and hot potatoes particularly pleasing.

    Serves: 4


    • 900g-1kg chateaubriand (single steak cut from the middle of the fillet)
    • 1 tablespoon black peppercorns
    • 1kg floury potatoes, cut into 5cm chunks and parboiled for 5 minutes
    • 75ml olive oil
    • Large bunch of watercress
    • 4 teaspoon truffle oil (optional)
    • Horseradish crème fraîche
    • Horseradish root or 2 tablespoons horseradish sauce
    • 1 tablespoon lemon juice
    • 1 teaspoon caster sugar
    • 1 teaspoon freshly made Colman's English mustard
    • 150ml crème fraîche


    1. To make the horseradish crème fraîche, peel as much of the end of a root as you want and grate about 2 tablespoons into a bowl. Add the lemon juice, caster sugar, mustard and a little salt and pepper. Stir to mix. Put the crème fraîche into another bowl, then fold in the horseradish mixture. Alternatively, use thick Greek yogurt. It should be served chilled, so refrigerate for 1 hour before using.
    2. Remove the beef from the fridge 2 hours before cooking to bring to room temperature. Preheat the oven to 250°C/gas 9.
    3. Brush the steak all over with olive oil and season with salt. Coarsely crush the black pepper-corns either in a plastic bag with a rolling pin or in a coffee grinder. Scatter in a Swiss-roll tin.
    4. Heat a heavy frying pan without oil until smoking hot. Using tongs, lay the meat into the pan and sear each piece for 2 minutes. Transfer to the tin and roll to coat with the pepper. Put in a roasting tin and roast for 6-9 minutes. Remove and leave to cool completely. This can be done the day before and the beef refrigerated, but if so, remove an hour or so before carving.
    5. Lower the temperature to 220°C/gas 7. Put the 2 tablespoons of olive oil into a large bowl with 1 teaspoon salt and 1/2 teaspoon of pepper and toss the parboiled potato chunks to coat. Lay in a tin and roast for about 1 hour, turning after 15 minutes and then every 10 minutes until golden-brown. Remove and hold for an hour if liked. They can be returned to the oven to heat and crisp for 15 minutes before serving.
    6. Serve the meat carved in 5mm slices with the crisp roast potatoes and a bunch of watercress, zigzagging a drizzle of truffle oil over each portion of meat. Offer the horseradish cream in a bowl.

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