Fillet Steak with Horseradish

Name: Fillet Steak with Horseradish
Yield: Serves 4
Ingredients: 2 teaspoons tarragon, chervil and basil, mixed together; Salt and pepper; Salt and pepper; Heart of 1 lettuce, cut into 4; 4 artichoke hearts, pre-cooked or conserved; 4 small tomatoes; 8 asparagus spears, pre-cooked or conserved; 5 fl oz (150 ml) hollandaise sauce with a teaspoon of tomato purée stirred in; 5 fl oz (150 ml) hollandaise sauce with a teaspoon of tomato purée stirred in; 4 × 6 oz (175 g) fillet steaks; 4 tablespoons Cognac; 5 tablespoons oil; 1 head horseradish, freshly grated (or 2 tablespoons horseradish sauce); Juice of ½ lemon; 1 clove garlic, crushed to a paste; 1 head horseradish, freshly grated (or 2 tablespoons horseradish sauce); 1 onion, finely grated; 1 clove garlic, crushed to a paste; 2 teaspoons tarragon, chervil and basil, mixed together; 2 teaspoons tarragon, chervil and basil, mixed together

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

4 × 6 oz (175 g) fillet steaks

Main course
Gluten-free
Spicy

Method

Mix the marinade ingredients together and coat the fillets with it. Leave in a covered dish for at least 30 minutes, turning the meat from time to time.

Grill the steaks over a hot fire for 3-4 minutes on each side. During this time place the artichoke hearts, asparagus and tomatoes on the edge of the grill to heat through, garnish with lettuce leaves and coat with the pink hollandaise