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Fillet of Beef with Rodda’s Clotted Horseradish Cream, Pumpkin & Red Onions

Exclusive Recipe from Chef Emily Scott

Christmas is a time for celebration and being together. This is a wonderful way to gently cook the beef, the key is to allow enough time for it to rest. With colours of Christmas using pumpkin, red onions, rosemary and garlic with dollops of horseradish clotted cream, it is a dish that will bring much happiness to your Christmas table and leftovers, making the most delicious beef sandwiches.

ingredients 21 ingredients
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Prep 30 mins Cooking 1 hour & 45 mins
user icon Serves 6 with some left for tomorrow people
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Ingredients

  • For the fillet of beef
  • 1.5kg piece of beef fillet, trimmed
  • 4 tbsps olive oil
  • 100g Rodda’s classic churned butter
  • 6 garlic cloves, skin on
  • 6-8 sprigs of rosemary
  • Cornish sea salt and freshly ground pepper
  • Pumpkin and red onions
  • 2 large red onions, skinned and quartered
  • 2 tbsp vegetable oil
  • 6 sprigs of rosemary
  • 6 juniper berries
  • 1 large butternut squash or small pumpkin
  • 1 tbsp plain flour
  • 500ml vegetable stock
  • 100ml of white wine and a glass for the cook
  • a few sprigs of flat leaf parsley, finely chopped
  • Cornish sea salt and freshly ground pepper
  • For the horseradish cream with Rodda’s Cornish Clotted Cream
  • 227g Rodda’s Cornish clotted cream
  • 170g horseradish sauce

Method

For the fillet of beef 

  • Preheat the oven to 80°C.
  • Trim and prepare the beef fillet (always ask your butcher to do this).
  • Lay out some ovenproof cling film on a clean, dry work surface.
  • Place the beef along the long edge of the cling film and roll it up tightly, holding both ends so it forms a large Christmas cracker shape.
  • Place in a roasting tin. Cook in the oven for 1 ½ hours.
  • Remove the beef from the oven and remove and discard the cling film.

To finish off the beef fillet

  • Heat a frying pan until hot, add 2 tbsp of olive oil
  • Place the beef in the pan and fry it briefly, turning it occasionally, until browned on all sides – no more than 5-6 minutes.
  • Add the whole garlic cloves and rosemary sprigs. Then add the remaining oil and the butter.
  • When foaming, spoon it enthusiastically over the beef, for 5-10 minutes to baste in all the delicious flavours.
  • Turn the heat off and allow the beef to rest for 10 minutes in the frying pan (the timings allow for medium rare).
  • Season with Cornish Sea salt and freshly ground black pepper.
  • Remove to a carving board, slice it thickly and serve with the rosemary and garlic with horseradish clotted cream, pumpkin, red onion and perhaps some flower sprouts or cavolo nero.

For the pumpkin and red onions

  • Peel and slice the onions into quarters then let them soften in the vegetable oil over a low heat.
  • Finely chop the rosemary needles, crush the juniper berries and add to the softened onions.
  • Never rush an onion, give them time to soften and sweeten. Meanwhile, peel, seed and slice the pumpkins into rustic small pieces.
  • Simmer for 5 minutes then sprinkle over the flour.
  • Stir and cook out the flour.
  • Pour in the stock and wine and bring to the boil, turn the heat down and simmer for 20 minutes until all is tender.
  • Season with Cornish sea salt and freshly ground pepper.
  • Garnish with roughly chopped flat leaf parsley.

For the horseradish cream with Rodda’s Cornish clotted cream

  • In a small bowl mix 2-3 tbsp of horseradish sauce into the Rodda’s clotted cream
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