Marinated and Pot-Roasted Beef Fillet with Potato and Horseradish Cake Recipe

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This Marinated and Pot-Roasted Beef Fillet is a tender and elegant recipe, which is made with quality beef fillet and a spicy creamed horseradish. It’s a stunning dinner party recipe, ready in about 1 hour and 15 minutes.

Marinated and Pot-Roasted Beef Fillet Ingredients

1 x 900g whole fillet of beef, trimmed
sea salt and freshly ground black pepper
2 handfuls of fresh rosemary sprigs
1 bulb of garlic, broken up, cloves left whole with skins on
extra virgin olive oil
1.2kg Desirée or Maris Piper potatoes, peeled and sliced 0.5cm/¼ inch thick
3 heaped tablespoons creamed horseradish
½ a bottle of red wine
170g butter

How To Make Marinated and Pot-Roasted Beef Fillet

Marinate the beef: Season the beef fillet generously with salt and pepper. In a pestle and mortar, bash about a quarter of the rosemary with one clove of garlic to make a paste. Mix with 5 tablespoons of olive oil and rub it all over the beef. Tie the beef with string, poking the remaining rosemary sprigs underneath.
Prepare the potato cake: Preheat the oven to 250ºC/450ºF/gas 8. Parboil the sliced potatoes in salted water for about 5 minutes, then drain. Toss them in a bowl with a little olive oil and season well. Press half the potatoes into a round, greased, oven-safe pan or cake tin. Spread the creamed horseradish over the top, then layer the rest of the potatoes on top and pat down.
Roast the beef and potatoes: Brown the beef on all sides in a snug-fitting roasting tray on the stovetop. Add the whole garlic cloves to the tray, place the beef on top, and put it in the oven. Place the potato cake on a shelf below.
Continue cooking: Roast for 20 minutes. Turn the beef over, baste it, and add the red wine and butter to the tray. At the same time, carefully press down on the potato cake to compact it, then return both to the oven for another 15–20 minutes.
Rest the beef and make the sauce: Remove the beef from the oven to a plate and let it rest. While it rests, return the roasting tray to the stovetop. Mash up the roasted garlic cloves into the pan juices, then pass the sauce through a sieve.
Serve: Remove the string from the beef and carve it into thick slices. Turn the potato cake out onto a board and slice it into wedges. Serve the beef and potato cake with the pan sauce drizzled over the top.

Marinated and Pot-Roasted Beef Fillet with Potato and Horseradish Cake Recipe

Recipe Tips

How to get the most flavor into the beef? The initial step of creating a rosemary and garlic paste and rubbing it all over the fillet is key. Tucking the extra rosemary sprigs under the butcher’s twine also infuses the meat as it roasts.
Can I make the potato cake ahead of time? You can assemble the potato cake a few hours in advance and keep it covered in the refrigerator. You may need to add a few extra minutes to the initial baking time.
How do I know when the beef is cooked? The recipe suggests a total cooking time of about 35-40 minutes for a medium result. For the most accuracy, use a meat thermometer. For medium-rare, aim for 130-135°F; for medium, 140-145°F.
What if my potato cake sticks? If the cake sticks, don’t worry. As the recipe suggests, you can simply scoop it out of the pan with a spoon. It will still be delicious!

What To Serve With Pot-Roasted Beef Fillet

This is an impressive main course that pairs perfectly with simple, elegant sides.

Dressed watercress or a simple green salad
Steamed green beans or asparagus
The simple red wine pan sauce made from the roasting juices

How To Store Leftovers

Refrigerate: Store leftover beef and potato cake in separate airtight containers in the refrigerator for up to 3 days. The beef is also delicious served cold and thinly sliced.

Pot-Roasted Beef Fillet Nutrition Facts

Serving Size: 1 serving
Calories: 750 kcal
Fat: 45g
Carbohydrates: 35g
Protein: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different cut of beef?

While fillet is incredibly tender, this recipe would also work well with a well-trimmed sirloin roast. You may need to adjust the cooking time.

Do I have to peel the garlic for the roasting tray?

No, leave the skins on the whole cloves. They will roast and become soft and sweet inside their papers. You can then easily squeeze out the soft garlic to mash into the pan sauce.

Why compact the potato cake during cooking?

Pressing down on the par-cooked potato cake helps to compress the layers, ensuring it holds together as a neat u0022cakeu0022 when you turn it out of the pan.

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