Roast Fillet of Beef with Red-Wine Glazed Shallots and Horseradish Sauce

This is quite a classic dish — a great combination of flavours. If you want to get a bit of prep done in advance, you can seal the beef fillet but set it aside and cook it when you’re ready, which means it’s great for entertaining. You can make the glazed shallots and horseradish sauce in advance too.


  • 900 g (2 lb) beef fillet
  • 2 tsp freshly ground black pepper (nice if it’s a bit coarse)
  • 65 g (21⁄2 oz) butter
  • 450 g (1 lb) shallots, peeled and ends trimmed
  • 200 ml (7 fl oz) beef or chicken stock (I usually use chicken)
  • 1 tsp caster sugar
  • salt and pepper
  • 2 big sprigs of thyme
  • 250 ml (83⁄4 fl oz) good red wine


Step 1
Preheat the oven to 180°C/350°F/gas 4.
Season the fillet of beef all over with pepper.
Heat a frying pan, till very hot.
Add 25 g (1 oz) butter and the whole beef fillet.

Step 2
Turn to sear it all over — the pan must be hot.
Place in a roasting tray and set aside if you want, or cook it straightaway in the preheated oven for about 25–30 minutes.
Heat a saucepan, and add 25 g (1 oz) butter and the shallots.
Cook until golden.

Step 3
Add stock, sugar, salt, pepper and the sprigs of thyme.
Boil, uncovered, until it is syrupy. Add the wine and boil again, uncovered, until it has reduced to about half of its original volume.
Whisk in the remaining 15 g (1⁄2 oz) butter. Taste.
When the beef is cooked to your liking, turn off the heat and rest for 10 minutes.
Then serve in slices 1 cm (1⁄2 in) thick, with the Red-Wine Glazed Shallots, Granny’s Roast Potatoes and some Horseradish Sauce. Divine!

Horseradish Sauce

Serves 4–6

It is now quite easy to get hold of fresh horseradish in greengroceries and supermarkets. It’s a long root and it lasts for ages. Just peel what you’re going to grate and save the rest with the skin on.

  •  3 tbsp grated horseradish
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1⁄4 tsp mustard
  • 1⁄2 tsp salt
  • pinch of freshly ground black pepper
  • 1 tsp sugar
  • 225 ml (8 fl oz) softly whipped cream (start with about 125 ml (41⁄2 fl oz) cream)

Mix the horseradish with the wine vinegar, lemon juice, mustard, salt, pepper and sugar. Gently fold in the softly whipped cream. This sauce keeps for a few days.