Herbed roast scotch fillet with homemade horseradish cream

Preheat the oven to 200ºC.

Line a baking tray with foil or baking paper.

Remove the beef from the refrigerator 1 hour before roasting. Keep well-covered.

All meats especially larger pieces for roasting will cook better if cooked from room temperature and not directly from the refrigerator.

Place the beef on the prepared tray.

Season the beef with pepper and if wished a little salt.

Place the herbs on top and secure with string or twine – but not a plastic twine as it will melt!

Roast in the preheated oven for 1¼ hours.

This should give you medium-rare to medium.

Best results will be gained by testing with a meat thermometer.

Stand the roast for 15 minutes before carving into thin slices.

Reserve any meat juices for the horseradish cream.

Whip the cream softly.

Stir in the horseradish and lemon juice

Cover and refrigerate until required.

The cream can be made a few hours in advance.

Before serving, stir in any reserved beef juices.

These add flavour and colour to the cream.

Depending on timing and the number of kids. In my home, we slice of a couple of thin minute-style steaks and barbecue these up for the kids when they are ready to eat. This is especially useful if medium-rare beef is not liked by younger members. Oh and don’t forget the tomato sauce!