beef fillet with red wine jus & horseradish cream




Prep Time


Cook Time

A classic combination that always works well together. Serve with lightly steamed green vegetables.



For the beef fillet

  • 4 fillet steaks
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil

For the red wine jus

  • 1 tablespoon olive oil
  • 2 shallots — roughly chopped
  • 175ml port
  • 175ml red wine
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 cups beef stock
  • 1 teaspoon salt, or more to taste
  • 2 teaspoons butter

For the horseradish cream

  • 60g sour cream
  • 1 tablespoon horseradish cream
  • ¼ teaspoon worcestershire sauce
  • Salt and ground black pepper, to taste


For the beef fillet with red wine jus & horseradish cream

  • To make the Red Wine Jus, heat the oil in a medium saucepan over a medium heat. Add the shallots and cook for about 3 minutes, stirring frequently, until caramelised.
  • Add the port, wine, rosemary and bay leaf. Bring to the boil and simmer for 8–10 minutes until reduced by half.
  • Add the stock and continue to simmer for 20–25 minutes until reduced by half again to a consistency that will coat a spoon. Taste and adjust the salt.
  • Strain through a fine sieve. Return to the saucepan and bring back to the boil. Remove from the heat, add the butter and stir until melted.
  • To make the Horseradish Cream, mix all the ingredients in a small bowl.
  • To prepare the steaks, season on both sides with salt and pepper and drizzle with the oil.
  • Heat a large pan to a high heat and sear the steaks for 3–4 minutes on each side or until they are cooked to your liking.
  • Remove from the pan, cover with foil and leave to rest for 5 minutes.
  • To serve, spoon Red Wine Jus onto 4 plates, top each with a steak and finish with a dollop of Horseradish Cream.