Stuffed beef fillet steak with apple horseradish and radicchio salad

Name: Stuffed beef fillet steak with apple horseradish and radicchio salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Stem(s) Marjoram; 20 g fresh horseradish; 1 rosy-cheeked, sour apple; 100 g Whipped cream; 7-10 Tbsp Salt; 4 pieces (200 g each) Beef fillet steaks; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g light grapes; 1 TEASPOON Honey; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 2 discs (25 g each) Mountain cheese; 1 small head radicchio; 1/2 Frisée salad; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Stem(s) Marjoram
20 g fresh horseradish
1 rosy-cheeked, sour apple
100 g Whipped cream
7-10 Tbsp Salt
4 pieces (200 g each) Beef fillet steaks
6 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g light grapes
1 TEASPOON Honey
5 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
2 discs (25 g each) Mountain cheese
1 small head radicchio
1/2 Frisée salad
7-10 Tbsp Aluminium foil

Directions

1
Wash the marjoram, shake dry, pluck off the leaves and possibly chop them coarsely. Peel and finely grate the horseradish. Wash apple, grate dry and cut into small cubes. Whip cream until semi-stiff.
2
Mix with apple cubes, marjoram and horseradish. Season to taste with salt. Keep cold. Wash beef fillet, dab dry and cut horizontally to 3/4. Heat 2 tablespoons of oil in a frying pan. Season beef fillet with salt and pepper.
3
First fry them all around, then from both sides for 2 minutes each in hot oil. Remove and place on a baking tray or ovenproof dish. Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes.
4
Wash the grapes, drain and cut in half. Mix honey, vinegar and mustard, fold in 4 tablespoons of oil. Season vinaigrette with salt and pepper. Cut cheese slices in half. Remove the meat and place the cheese slices in the incisions.
5
Wrap in aluminium foil and leave to rest for 10-15 minutes in a switched-off oven. Wash the salad, drain well and pluck roughly. Mix salad, grapes and vinaigrette. Arrange beef fillet with horseradish dip, serve the salad separately.