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Barbecued Fillet Of Beef With Horseradish Cream Sauce

Party.Freak's picture
Ingredients
  Beef fillet 3 Pound (1.5 Kilogram)
  Bacon slices 6
For marinade
  Carrot 1 , roughly chopped
  Onion 1 , roughly chopped
  Port wine 250 Milliliter (1 Cup)
  Vegetable oil 125 Milliliter (1/2 Cup)
  Peppercorns 6
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Beef

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