Cooking Directions
Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
Mix together the Strong Horseradish Cream, Robust Wholegrain Mustard, garlic, butter, thyme and breadcrumbs.
Brush the meat with a little oil and season generously. Heat a non-stick frying pan until searing hot and brown the sides of the meat but leave the ends.
Remove from the pan and leave to cool down for 30 mins. Place a lightly oiled baking tray in the oven to preheat.
Pat the breadcrumb mixture on to the top and round the sides of the meat, leaving the ends exposed. Remove the hot tray from the oven and place the meat on the tray.
Cook in the oven for around 35-40 mins for medium rare, checking the internal temperature of the meat after 35 mins (it should be around 130°F-140°F).
Serve with sautéed potatoes and green beans. Plus extra Strong Horseradish Cream on the side.
Ingredients
- 5 tbsp Tracklements Strong Horseradish Cream
- 5 tbsp Tracklements Robust Wholegrain Mustard
- 4 cloves of garlic, minced
- 2 tbsp melted butter
- 2 tbsp fresh thyme leaves
- 80g fresh breadcrumbs
- 1kg fillet of beef
- olive oil
- salt and pepper
