Beef fillet with horseradish mash

Wow your dinner party guests with Jason Athertons impressive beef dish, full of hearty flavours
By Jason Atherton
Beef fillet with horseradish mash
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 4 x 170 g 35-day aged beef fillets
  • olive oil, for frying

For the mash

  • 750 g even-sized La Ratte potatoes, washed
  • 55 ml full fat milk
  • 55 ml double cream
  • 250 g butter
  • 2 tbsp freshly grated horseradish, or to taste

For the garlic snails

  • 30 g butter
  • 2 cloves garlic, finely chopped
  • 2 small banana shallots, diced
  • 20 cooked snails
  • 1/2 bunch parsley, chopped

Method

1. For the horseradish mash: put the potatoes into a pan of salted water and bring to the boil. Lower the heat and simmer for 20-30 minutes until they are tender when pierced with a small knife. Drain well.

2. Wearing rubber cloves to protect your hands, quickly peel the potatoes whilst they are still hot, using a small knife. Mash the potatoes, using a potato ricer if you have one.

3. Warm the milk and cream in another saucepan. Put the potatoes back into their pan over a medium-low heat. Add the butter and stir to melt. The mash will become quite greasy at this stage but dont worry. Now stir in the hot milk and cream and youll find the mash will come together. Season well with sea salt and freshly ground black pepper to taste, add the grated horseradish and take the pan off the heat. For a silky smooth result, you can push the mash through a fine sieve. Set aside.

4. Heat a little olive oil in a heavy-based frying pan until hot and seal the beef fillets on both sides. Lower the heat and cook gently for about 3 minutes on each side or until just pink all the way through. Remove from the pan, cover loosely with tin foil and leave in a warm place to rest while you prepare the snails.

5. For the garlic snails: gently heat the butter in a pan and add the garlic and shallots. Cook gently until they are softened a little, then add the cooked snails to heat through. Stir in the parsley and remove from the heat.

6. To serve, reheat the horseradish mash, stirring over a low heat until warm. Put a serving of mash on each plate with a beef fillet, then spoon over the garlic snails and any pan juices.

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