Barbecued Fillet of Beef with Horseradish Mousse

Name: Barbecued Fillet of Beef with Horseradish Mousse
Ingredients: 2 egg whites; ½ pint/285 ml double cream, whipped; 1 rounded tbsp chopped parsley and chives mixed; 1 rounded tbsp chopped parsley and chives mixed; Juice of half a lemon; 1 stick of celery, halved; A handful of parsley; 1 tsp black peppercorns + 1 tsp rock salt; 1 tsp black peppercorns + 1 tsp rock salt; 1 pint/570 ml red wine; 1 sachet of powdered gelatine (½ oz/14 g); ¼ pint/140 ml cold water; 2 heaped tsp grated horseradish; 1 fillet of beef; 6 tbsp olive oil; 1 onion, skinned and quartered; 1 garlic clove, skinned and halved

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Barbecued fillet of beef is, for me, the nicest, most delicious way to eat beef, and I prefer it cooked then cooled and served cold. Some time ago I was at a pre-confirmation lunch for Melanie Palmer whose parents John and Carol are great friends of ours. They live near Kirkmichael in a part of Perthshire which is high and remote and beautiful. We had a most delicious lunch and one of the two main courses was cold sliced barbecued fillets o

Ingredients

Lunch
Main course
Winter
Summer

Ingredients

Method