Ingredients
Horseradish mash
4 medium potatoes (800g), chopped coarsely
1/2 cup (120g) sour cream
1/4 cup (60ml) milk
1 tablespoon horseradish cream
Beef fillet
600 gram beef eye fillet
1 cup (250ml) dry red wine
1/2 cup (125ml) beef stock
1 tablespoon wholegrain mustard
Method
Beef fillet
1. Make mash.
2. Meanwhile, slice beef into four equal pieces. Cook in heated oiled grill pan until browned and cooked as desired. Cover; stand 5 minutes.
3. Combine wine, stock and mustard in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, until sauce reduces by half.
4. Serve beef topped with sauce, accompanied by mash and, if desired, steamed asparagus.
Horseradish mash
5. Boil, steam or microwave potato until tender; drain. Mash potato with sour cream and milk in large bowl until smooth; stir in horseradish cream.
Related
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