Name: Beef fillet with herb and mustard crust
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1/4 cup (70g) prepared horseradish; 1 tablespoon olive oil; 1 kilogram (2-pound) piece beef eye-fillet; 2 tablespoon wholegrain mustard; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1/2 cup (35g) fresh breadcrumbs; 1 tablespoon butter, melted rocket salad; 100 gram (3 ounces) baby rocket (arugula) leaves; 1 red onion (170g), sliced thinly; 8 green onions (scallions), sliced thinly; 1/4 cup (40g) roasted pine nuts; 1/3 cup (80ml) balsamic vinegar; 1/3 cup (80ml) olive oil

Beef fillet with herb and mustard crust

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

Mustard-crumbed beef fillet with rocket salad

Serves 6

Cook

1H 10M

Ingredients

1/4 cup (70g) prepared horseradish

1 tablespoon olive oil

1 kilogram (2-pound) piece beef eye-fillet

2 tablespoon wholegrain mustard

1 tablespoon coarsely chopped fresh flat-leaf parsley

1/2 cup (35g) fresh breadcrumbs

1 tablespoon butter, melted rocket salad

100 gram (3 ounces) baby rocket (arugula) leaves

1 red onion (170g), sliced thinly

8 green onions (scallions), sliced thinly

1/4 cup (40g) roasted pine nuts

1/3 cup (80ml) balsamic vinegar

1/3 cup (80ml) olive oil

Method

1.Combine horseradish and oil in large bowl; add beef, turn to coat in mixture. Cover; refrigerate 3 hours or overnight.

2.Cook beef in heated oiled grill pan, turning, until browned. Reduce heat; cook beef, turning occasionally, about 30 minutes or until cooked. Cover; stand 10 minutes.

3.Meanwhile, make rocket salad by placing ingredients in large bowl and tossing gently to combine.

4.Preheat grill (broiler).

5.Combine mustard, parsley and breadcrumbs in small bowl with half the butter. Brush beef with remaining butter; press breadcrumb mixture over beef. Grill beef until crust is browned. Stand 10 minutes; slice thickly.

6.Serve beef with rocket salad. Place ingredients in large bowl; toss genty to combine.

Horseradish is sold in various forms; make sure you use the prepared white horseradish version in this recipe and not horseradish cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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