Peppercorn and Mustard Beef Filet With Horseradish Mayonnaise |
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Prep Time: 180 Minutes Cook Time: 1 Minutes |
Ready In: 181 Minutes Servings: 8 |
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This is a real favourite, I buy the beef filet when its on sale and freeze it just to make this recipe. Ingredients:
2 filet of beef (about 3lb each) |
2 cups red wine |
1/2 cup vegetable oil |
2 garlic cloves, crushed |
2 bay leaves |
1 onion, chopped |
cracked black peppercorns |
1/4 cup melted butter |
3/4 cup mayonnaise |
2 tablespoons sour cream |
2 tablespoons prepared horseradish |
1 tablespoon dijon mustard |
2 tablespoons white wine vinegar |
1/2 cup chopped chives |
Directions:
1. Tie beef with a string to hold together during cooking, and place in a shallow dish.
2. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours.
3. Preheat oven to 350F.
4. Pour off 2 cups of the marinade and discard.
5. Place beef in oven with remaining marinade and bake for about 1 1/4 hours or until cooked as desired.
6. Allow to cool to room temperature, remove the string and roll in the cracked peppercorns.
7. Horseradish Mayonnaise-ð« .
8. Combine all ingredients together and mix well.
9. At serving time, slice beef and serve with the mayonnaise drizzled overtop.
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