Peppered Beef Fillet With Herseradish Mayonnaise
|Beef fillet pieces||2 1⁄4 Pound (1 Kilogram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Peppercorns||45 Milliliter, coarsely crushed (3 Tablespoon, Pink, Green And Black)|
|Mayonnaise||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Grated horseradish||30 Milliliter (2 Tablespoon)|
|Whipping cream||1⁄4 Pint, whipped (150 Milliliter, 2/3 Cup)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Lollorosso||4 (For Garnish)|
|New potatoes||2 (Hot, For Serving)|
|Grated celeriac||1 Tablespoon (Tossed In French Dressing, For Serving)|
|Grated carrot||1 Tablespoon (Tossed In French Dressing, For Serving)|
|French dressing||1 Cup (16 tbs) (For Tossing The Celeriac And Carrot)|
Trim the meat if necessary.
Rub all over with the olive oil, then roll in the crushed peppercorns to coat completely.
Place in a roasting tin (pan).
Roast in a preheated oven at 220Â°C/425Â°F/gas mark 7 for 30 minutes for pink meat, 45 minutes for well done.
Remove from the oven and leave to cool.
Wrap in foil.
Mix the mayonnaise with the horseradish and fold in the whipped cream.
Season to taste, stir in the parsley and pack in a small container.
To serve, carve the meat into 12 slices.
Arrange two on each plate with a spoonful of the horseradish mayonnaise and a garnish of lollo rosso leaves.