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

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

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

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Fillet Steak with Horseradish

Ingredients

Method

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