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Fillet of beef with horseradish potatoes and swede croquettes

Impress a special someone with this restaurant-style recipe for fillet steak and posh trimmings.

Ingredients

For the horseradish sauce
For the roasted tomatoes
For the pea purée
For the clotted cream and horseradish potatoes
For the swede croquettes
For the croquette coating
For the fillet of beef
  • 2 fillet steaks, about 175g/6oz each

  • 3 tbsp olive oil

Preparation method

  1. Preheat the oven to 180C/350F/gas 4.

  2. For the horseradish sauce, mix all the horseradish sauce ingredients together, season with salt and freshly ground black pepper and set aside.

  3. For the roasted tomatoes, place the tomatoes on a baking tray, drizzle with the olive oil, season with salt and freshly ground black pepper and roast for 10-12 minutes, or until just softened. Keep in a warm place until ready to serve (or reheat just before serving).

  4. For the peas, boil the peas in just enough water to cover for three minutes or until tender. Add the oil and vinegar and use a stick blender to blend to a purée (alternatively transfer to a blender). Season with salt and freshly ground black pepper and keep warm until ready to serve (or reheat just before serving).

  5. For the clotted cream and horseradish potatoes. Line a baking tray with baking parchment and grease four 10cm/4in round chef's rings with half of the butter (alternatively grease a medium ovenproof gratin dish).

  6. Place the potatoes into a lidded saucepan with the milk, onion and garlic and season generously. Bring to the boil then reduce the heat until the mixture is simmring. Cover the saucepan with a lid and simmer for 12-15 minutes or until the potatoes have softened and collapsed almost to a mush.

  7. Discard the onion and garlic then stir in the clotted cream and horseradish. Arrange the greased chef's rings on the baking tray and spoon the potato into the rings (alternatively spoon into the gratin dish). When ready to serve, preheat the grill to high. Dot the remaining butter over the top and grill for five minutes or until golden and bubbling.

  8. For the swede croquettes, boil the swede in a pan of salted water for 15 minutes or until tender. Drain well then return to the pan and mash with the nutmeg and butter. Season with salt and freshly ground black pepper and slowly beat in the milk, egg yolk and flour. Set aside to cool.

  9. For the croquette coating, sprinkle the seasoned flour onto a plate and beat the egg in a bowl. Mix the breadcrumbs and oatmeal together in another bowl.

  10. Roll generous tablespoons of the swede croquette mixture into thick sausage shapes lightly coat in the flour, shake off any excess then dip in the egg and roll in the breadcrumb mixture to coat completely. Set aside on a plate.

  11. Fill a deep-fat fryer with sunflower oil and heat to 170C/325F or half-fill a deep, heavy-based pan with sunflower oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the croquettes in small batches, for 2-3 minutes, turning once or twice, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.

  12. For the fillet of beef, heat the oil in a frying pan over a medium-high heat. Add the steaks to pan and fry for three minutes on each side for medium-rare, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate for five minutes.

  13. To serve, spoon the pea purée onto warm serving plates. Slice the fillet of beef and arrange on top of the pea purée. Place the clotted cream potatoes next to the beef, make a stack of swede croquettes alongside then dot the roasted tomatoes around the plate. Serve the remaining horseradish sauce on the side.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 2

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