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.

  • Serves 6
  • 1 hr 10 mins cooking
Mustard-crumbed beef fillet with rocket salad


Beef fillet with herb and mustard crust
  • 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
  • 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.