03 January 2013,20:42 by
Ponmathi Srilekha.S

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The poached fillet of beef with horseradish and brandy sauce is loaded with excellent ingredients. It mainly consists of butter, beef stock, good-quality brandy, fresh parsley and other seasonings. With its combined horseradish and brandy sauce, the dish becomes tastier and juicy.
Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Melt the butter in a large saucepan and add leeks, carrot, celery and shallots.
  • Cook for 3 minutes, add half the beef stock and cook for another 8 minutes.
  • Add the remaining beef stock, bring to the boil, add the beef and cook for 10 minutes.
  • Remove the beef, slice it thinly, place on a large hot serving dish and keep warm.
  • In another saucepan, boil the brandy until reduced by half, add the beef stock (strained through a fine sieve), and boil again until reduced by half.
  • Add the creme fraiche, grated horseradish and warm honey. Heat it gently add the parsley, salt and pepper.
  • Pour a little of the Horseradish and Brandy Sauce around the beef and put the rest in a sauceboat.
  • Serve with a vegetable patty made from the left-over cooked vegetables and some mashed potato.


  • 25 grams butter
  • 50 grams leeks, washed and shredded
  • 50 grams carrot, peeled and diced
  • 50 grams celery, washed and diced
  • 50 grams shallots, peeled and sliced
  • 570 ml Basic Beef Stock
  • 675 grams whole fillet of beef, trimmed
  • 50 ml good-quality brandy
  • 200 ml creme fraiche
  • 2 tablespoons freshly grated horseradish
  • 1 teaspoon clear honey, warmed
  • 1 teaspoon chopped fresh parsley
  • Salt and freshly ground black pepper (to taste)

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