First posted: Aug 11, 2013

Beef Fillet-wrapped Asparagus Spears with Horseradish Chantilly



Cooks in:        Serves:6

  • 1 whole Beef fillet, skinned and trimmed, left whole
  • 4 packets of green asparagus
  • Olive oil
  • Salt and pepper
  • Dijon mustard
  • 4 packets of salad cress
  • 1 small tub creamed horse radish
  • 200ml full fat cream

What to do

For the asparagus
1. Blanch asparagus in boiling salted water till bright green.

2. Remove and refresh in ice water. Set aside

For the Horseradish Chantilly
1. Whip cream till stiff, fold in creamed horseradish and season to taste

For the fillet
1. Season and coat with olive oil

2. Sear on all sides in hot pan

3. Roast at 180 degrees for 12 minutes. Remove and allow to rest for 15 minutes

4. Brush entire fillet with mustard and slice thinly

5. Wrap around cooked asparagus, top with Horseradish Chantilly and 
garnish with watercress

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