Name: Beef Fillet with Horseradish Cream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: Western
Ingredients: 125ml cream; 125g sour cream; 1 Tbsp lemon juice; 40g grated horseradish; 2 Tbsp chopped chives; Season to taste; 2kg beef fillet, approx; 2 Tbsp olive oil; 1 tsp salt; 1 tsp cracked black pepper; 2 Tbsp Dijon mustard

Jump to Recipe· 4.2 from 5 reviews

If you are looking to impress with a dish that feels both luxurious and comfortingly familiar, then this Beef Fillet with Horseradish Cream Recipe is exactly what you need. Tender, juicy beef fillet paired with a zesty, creamy horseradish sauce creates a flavorful harmony that brightens every bite. Whether you’re hosting a special dinner or simply craving a sophisticated meal at home, this recipe stands out for its simple preparation and magnificent taste that brings friends and family together around the table.

Ingredients You’ll Need

A white bowl filled with a creamy white dip that has a smooth and slightly thick texture. There are small green pieces of chopped chives sprinkled evenly on top, adding a pop of color and a fresh look. The bowl is placed on a white marbled surface, giving a clean and simple background. The light reflects softly on the surface of the dip, showing its smoothness and mild swirls. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Beef Fillet with Horseradish Cream Recipe has an important role to play, from the rich beef that promises melt-in-your-mouth tenderness to the fresh horseradish that adds a delightful kick. The balance of creaminess, acidity, and seasoning ensures every mouthful is bursting with flavor and texture.

125ml cream: Use full-fat cream to achieve a light and frothy base for the horseradish sauce.
125g sour cream: Adds tanginess that complements the sharpness of horseradish beautifully.
1 Tbsp lemon juice: Provides a fresh, citrusy note that brightens the cream sauce.
40g grated horseradish: The star ingredient, delivering heat and piquancy that cuts through the richness of the beef.
2 Tbsp chopped chives: Fresh herbaceous flavor with a mild onion hint, perfect for garnish and blending.
Season to taste: Salt and pepper to enhance and balance all the flavors in the cream.
2kg beef fillet, approx: Choose a good quality fillet for tender, juicy meat that stands as the centerpiece of the dish.
2 Tbsp olive oil: For coating the beef to help develop a beautiful sear and prevent sticking.
1 tsp salt: Essential for seasoning the beef and bringing out its natural flavors.
1 tsp cracked black pepper: Adds aromatic heat and complexity to the beef exterior.
2 Tbsp Dijon mustard: Provides a tangy, sharp layer beneath the crust of the fillet when roasted.

How to Make Beef Fillet with Horseradish Cream Recipe

Step 1: Whip the Horseradish Cream

Start by placing the cream in a stand mixer bowl and whipping it gently until it turns frothy, which usually takes about 45 seconds. This whipped cream forms the airy and light foundation for the horseradish sauce, giving it a luxurious texture that’s neither too dense nor watery.

Step 2: Combine the Horseradish Sauce Ingredients

Once the cream is frothy, add the sour cream, lemon juice, freshly grated horseradish, chopped chives, and seasoning to the bowl. Mix everything together until you have a smooth, creamy sauce. Transfer it into a serving dish, cover with cling film, and chill in the fridge so the flavors meld beautifully while you prepare the beef.

Step 3: Prepare the Beef Fillet

Trim any excess fat from the beef fillet and then coat it lightly with olive oil. Season generously on all sides with salt and cracked black pepper. This prep is crucial to developing that deep, flavorful crust when you sear the meat.

Step 4: Sear the Beef

Heat your BBQ or a large frying pan to high heat. Place the beef fillet in the hot pan and sear all sides—this should take a few minutes per side until it turns beautifully browned. Searing locks in the juices and adds wonderful texture contrasts.

Step 5: Roast with Dijon Mustard

Transfer the seared beef onto a lined baking tray. Coat it evenly with Dijon mustard, which not only adds a subtle tang but also forms a delicious crust. Roast in a preheated oven set to 220°C fan bake for 20-25 minutes, adjusting cooking time depending on how rare or well-done you prefer the beef.

Step 6: Rest and Slice

Remove the beef from the oven and cover it loosely with tinfoil. Let it rest for 30 minutes—this step allows the juices to redistribute evenly inside the fillet, resulting in tender, juicy slices when you cut.

How to Serve Beef Fillet with Horseradish Cream Recipe

A large white oval plate on a white marbled surface holds a roasted beef tenderloin, mostly unsliced at the top center left and partially sliced at the bottom center, showing medium pink inside with a browned crust. The sliced beef pieces are topped with dollops of white creamy sauce sprinkled with green chives. Surrounding the beef on the upper half of the plate are six golden brown Yorkshire puddings with a hollow center, some drizzled with brown gravy. Fresh green rosemary sprigs line the bottom edge of the plate on both sides. A white bowl filled with creamy white sauce topped with chives is placed near the upper center right of the plate. A fork is resting on the right side, touching some beef slices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped chives are not only mixed into the cream but also sprinkled over the plated beef fillet for a pop of green and a mild oniony scent that complements the dish. A few sprigs of parsley or microgreens make for a lovely colorful finish and added freshness.

Side Dishes

Pair this Beef Fillet with Horseradish Cream Recipe with roasted vegetables like carrots, parsnips, or Brussels sprouts for earthy flavors. Creamy mashed potatoes or buttery new potatoes are perfect for soaking up the horseradish cream, creating a satisfying, well-rounded plate.

Creative Ways to Present

For an elegant touch, slice the beef fillet thinly and fan it out on a large platter, dolloping the horseradish cream in the center or neatly alongside the meat. For personal servings, plate the beef slices and spoon horseradish cream over each portion, perhaps alongside a fresh green salad tossed in a light vinaigrette to balance richness.

Make Ahead and Storage

Storing Leftovers

You can store any leftover beef fillet and horseradish cream separately in airtight containers in the fridge for up to 3 days. Keeping them separate helps maintain the distinct textures and flavors of each element.

Freezing

The beef fillet slices freeze well if wrapped tightly in foil and then placed in a freezer-safe container, remaining good for up to 2 months. However, it’s best not to freeze the horseradish cream as it can separate upon thawing and lose its creamy consistency.

Reheating

Gently reheat beef slices in a low oven or covered skillet over medium-low heat to avoid drying them out. It’s best to add fresh horseradish cream after reheating for maximum flavor and texture.

FAQs

Can I prepare the horseradish cream in advance?

Absolutely! The horseradish cream benefits from chilling for at least an hour to let the flavors develop. You can make it a day ahead and store it in the refrigerator until you’re ready to serve.

How do I know when the beef fillet is cooked to my liking?

Using a meat thermometer is the foolproof way: 50°C for rare, 55°C for medium-rare, and 60°C for medium. Remember the beef will continue to cook slightly as it rests, so take it out of the oven just before your target temperature.

Is horseradish cream very spicy?

Horseradish has a sharp, pungent heat that clears the sinuses in a delightful way, but when combined with cream and sour cream, it mellows out to a gentle, tangy kick rather than overwhelming spice.

Can I substitute Dijon mustard with another type?

Yes, you may use wholegrain mustard or English mustard as alternatives. They will bring slightly different flavor profiles but maintain the essential mustard tang that balances the beef.

What wines pair best with this dish?

A medium-bodied red like a Pinot Noir or a Merlot complements the richness of the beef and the tangy horseradish cream beautifully. For white wine lovers, a dry Riesling works wonderfully thanks to its acidity.

Final Thoughts

This Beef Fillet with Horseradish Cream Recipe is a true crowd-pleaser that feels special yet is surprisingly easy to execute. Its balanced flavors and elegant presentation make it an unforgettable meal to share with loved ones. Give it a try and watch as this dish becomes one of your favorites to bring joy and warmth to your table.