Beef fillet with horseradish butter and mushrooms

Neil Perry
Horseradish butter goes with just about any grilled protein.
Horseradish butter goes with just about any grilled protein. Photo: William Meppem

Absolutely anything goes well with horseradish butter. I use it on grilled chicken and salmon as well as beef fillet. Serve this dish as part of a long, leisurely lunch.


800g piece beef eye fillet

sea salt and freshly ground pepper

extra virgin olive oil

4 large flat mushrooms, stems trimmed

Horseradish butter

1 tbsp fresh horseradish (or good-quality jarred horseradish), finely grated

small handful flat-leaf parsley, roughly chopped

3 tsp Dijon mustard

juice of 1 lemon

freshly ground white pepper

250g room-temperature salted butter, chopped

Lemon thyme oil

1/2 bunch lemon thyme leaves, picked,

finely chopped

1 clove garlic, finely chopped

150ml extra virgin olive oil

sea salt and freshly ground white pepper



 Preheat oven to 200°C.

To make the horseradish butter, use a food processor to mix the horseradish, parsley, mustard, lemon juice and a pinch of white pepper for about 1 minute or until well combined. Add butter, and process a further 30 seconds or until just combined.

Roll butter mixture in sheets of baking paper into a log shape about 4 centimetres in diameter. Refrigerate until firm.

Season the beef with salt and pepper. Heat a heavy-based frying pan over high heat and add a splash of olive oil. Seal the beef fillet on all sides until browned. Cook in the oven for 10-15 minutes, or until desired doneness. Allow to rest 10-15 minutes, before slicing.

• Use a meat thermometer to cook the beef: for rare, rest it at about 52°C. Make it 55°C for medium rare and 60°C for well done.


For the lemon thyme oil, combine all ingredients together in bowl. Season to taste.

In a non-stick pan, heat half of the lemon thyme oil and add the mushrooms, stem side down. Cook for 3-4 minutes until golden. Turn over, and brush the insides of the mushrooms with the remaining lemon thyme oil and cook until the mushrooms are tender.

Serve beef sliced with a disc of the horseradish butter, and a grilled mushroom.


Cabernet sauvignon
An older bottle would complement the mushrooms, but the beef's horseradish butter may dry out the fruit of a very delicate wine. Oakridge’s elegant 2010 Cabernet Sauvignon ($30), from Victoria’s Yarra Valley, is created using no new wood – enjoy the juicier, more fruit-derived tannins.


Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.