Beef Fillet with Horseradish, Lemon & Thyme Cream Sauce

clock 40 minutes + 50 minutes bowl Serves 6


  • 3 Tbsp olive oil, plus 1 Tbsp extra
  • 3 garlic cloves, crushed
  • Salt and pepper
  • 2 tsp finely chopped fresh thyme
  • 1 fillet of beef, approx 900-1kg, trimmed of fat and sinew
  • 200g creme fraiche
  • 3 Tbsp horseradish sauce
  • 1 tsp chopped fresh thyme
  • 1 tsp lemon zest
  • Freshly ground black pepper
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  • Combine 3 tablespoons of olive oil, garlic, thyme, salt and pepper and rub into the beef. Set aside to marinade for 30 minutes.

  • Preheat the oven to 220°C.

  • Heat a large frying pan over a high heat. Add the extra oil and sear the beef until it is brown on all sides then transfer it to a roasting dish. Place in the oven and roast for 15-20 minutes (or 7-10 minutes per 500g). Remove from the oven, cover with foil and rest for 10 minutes before carving.

  • Combine créme fraîche, horseradish sauce, fresh thyme and lemon zest and serve with beef.

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