Barbecued Fillet Of Beef With Horseradish Cream Sauce
|Beef fillet||3 Pound (1.5 Kilogram)|
|Carrot||1 , roughly chopped|
|Onion||1 , roughly chopped|
|Port wine||250 Milliliter (1 Cup)|
|Vegetable oil||125 Milliliter (1/2 Cup)|
|Whole allspice||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|For horseradish cream sauce|
|Whipping cream||250 Milliliter, chilled (1 Cup)|
|Prepared horseradish||15 Milliliter (1 Tablespoon)|
|Green onion||1 , finely chopped|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
Trim fillet of excess fat and all sinew.
Place on a board and wrap bacon around in a spiral fashion.
Secure with toothpicks.
Combine all marinade ingredients and place with fillet in a strong plastic bag.
Secure bag opening and ensure fillet is covered with marinade.
Refrigerate overnight, turning bag from time to time.
Remove fillet from marinade and pat dry with paper towels.
Cook fillet over moderately hot barbecue coals for about 10-12 minutes for a medium rare steak or 15-20 minutes for a medium steak.
Test with a skewer, then remove from barbecue and stand meat for 10 minutes before carving.
Carve thin slices across the grain.
Arrange on a platter and serve with Horseradish Cream Sauce.
To make sauce, combine all ingredients, stir until blended and serve in a bowl.