Serves 8-10
Preparation time: 15 min
Roasting time: 25 min
Standing time: 30 min
20 ml (4 t) olive oil
3 cloves garlic, crushed
black pepper
1,2 kg whole beef fillet
salt
SAUCE
160 ml (3⁄4 c) fresh rocket
30 ml (2 T) creamed horseradish
sauce
2 cloves garlic
30 ml (2 T) olive oil
salt and black pepper
15 ml (1 T) cream
biltong slices (optional)
Preheat the oven to 200 °C.
TO SERVE
Mix the olive oil and garlic and season well with black pepper. Brush the mixture on the fillet and leave it to stand for half an hour. Put the fillet in a roasting pan and roast for 25 minutes, depending on the thickness of the fillet. Leave to rest for 30 minutes.
SAUCE
Blitz the ingredients in a food processor until smooth.
TO SERVE
Season the meat with salt and pepper shortly before serving. Carve into fairly thin slices. Serve the meat with the sauce
and garnish with biltong slices (if using).