Herb and mustard crusted beef with horseradish cream
Fresh flat-leaf parsley
Beef fillet (tenderloin), raw
800 g, (eye fillet)
Extra light sour cream
⅓ cup(s), (80g)
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s), (95g)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place parsley, thyme, mustard and oil in a food processor and process until a paste forms.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 2 minutes each side or until browned. Transfer beef to prepared tray. Spread mustard mixture evenly over beef. Bake for 25–30 minutes for medium or to your liking. Allow to rest. When cooled to room temperature, cut into slices.
- Meanwhile, place sour cream, yoghurt, chives and horseradish cream in a small bowl, mixing well to combine. Arrange beef slices on a serving platter and serve with horseradish cream on the side.