Roast fillet of beef with red wine-glazed shallots and horseradish sauce

Method

1. Preheat the oven to 180C/gas 4.

2. Season the fillet of beef all over with the pepper.

3. Heat a frying pan until very hot. Add 25g butter and the whole beef fillet. Turn the beef until browned on all sides.

4. Place the beef in a roasting tin and cook in the oven for about 25-30 minutes.

5. Heat a medium pan, and add 25g butter and the shallots. Cook until golden.

6. Add the stock, sugar and thyme and season with salt and pepper.

7. Bring to the boil and cook, uncovered, until the liquid is syrupy.

8. Add the wine and boil again, uncovered, until it has reduced to about half its original volume.

9. Whisk in the remaining 15g butter. Taste and adjust the seasoning if necessary.

10. When the beef is cooked to your liking, turn off the oven and leave the meat to rest for 10 minutes.

11. To make the horseradish sauce; mix the horseradish with the wine vinegar, lemon juice, mustard, sugar, salt and pepper.

12. Gently fold in the softly whipped cream.

13. To serve; cut the beef into slices 1cm thick and serve with the glazed shallots, horseradish sauce and roast potatoes.

Cook's Notes: This is quite a classic dish and a great combination of flavours. If you want to get a bit of prep done in advance, you can seal the beef fillet but set it aside and cook it when you're ready, which means it's great for entertaining. You can make the glazed shallots and horseradish sauce in advance too. The sauce keeps for a few days.
It is now quite easy to get hold of fresh horseradish in greengrocers and supermarkets. It's a long root and it lasts for ages. Just peel what you're going to grate and save the rest with the skin on.

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Ingredients

900g Beef fillet
2 tsp freshly ground black pepper, (nicer if it’s coarsely ground)
65g Butter
450g Shallots
200ml beef stock, or chicken stock (I usually use chicken)
1 tsp caster sugar
2 large sprigs Thyme
250ml Red wine

For the horseradish sauce

3 tbsp grated horseradish
1 tsp white wine vinegar
1 tsp lemon juice
1/4 tsp prepared dry mustard
1/2 tsp Salt
1 pinch freshly ground black pepper
1 tsp Sugar
125ml double cream, softly whipped

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