Peppercorn and Mustard Beef Filet With Horseradish Mayonnaise Recipe #16004
This is a real favourite, I buy the beef filet when its on sale and freeze it just to make this recipe.
by Evie*
4¼ hours | 3 hours prep
SERVES 8
- 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
Horseradish Mayonnaise
- 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
- Tie beef with a string to hold together during cooking, and place in a shallow dish.
- Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours.
- Preheat oven to 350F.
- Pour off 2 cups of the marinade and discard.
- Place beef in oven with remaining marinade and bake for about 1 1/4 hours or until cooked as desired.
- Allow to cool to room temperature, remove the string and roll in the cracked peppercorns.
- Horseradish Mayonnaise----------------------ð« .
- Combine all ingredients together and mix well.
- At serving time, slice beef and serve with the mayonnaise drizzled overtop.
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5 stars