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Photo of Herb and mustard crusted beef with horseradish cream by WW

Herb and mustard crusted beef with horseradish cream

Total Time
1 hr
20 min
35 min
Succulent beef coated in flavoursome herbs and topped with tangy horseradish-spiced yoghurt. All on the table in less than an hour.


Fresh flat-leaf parsley

1 cup(s)

Fresh thyme

¼ cup(s)

Dijon mustard

2 tbs

Olive oil

1 tbs

Beef fillet (tenderloin), raw

800 g, (eye fillet)

Extra light sour cream

cup(s), (80g)

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (95g)

Fresh chives

2 tbs

Horseradish cream

1 tbs

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: A potato and mixed green leaf salad.