{"id":2432,"date":"2016-06-16T17:51:03","date_gmt":"2016-06-16T07:51:03","guid":{"rendered":"http:\/\/www.petersofkensington.com.au\/blog\/?p=2432"},"modified":"2016-06-16T17:58:13","modified_gmt":"2016-06-16T07:58:13","slug":"recipe-horseradish-and-parsley-crusted-beef-fillet","status":"publish","type":"post","link":"https:\/\/www2.petersofkensington.com.au\/blog\/recipe-horseradish-and-parsley-crusted-beef-fillet\/","title":{"rendered":"Recipe: Horseradish and Parsley Crusted Beef Fillet"},"content":{"rendered":"

Ever wondered if Rabbitohs stars, Tom and George Burgess can cook? We have. That’s why we invited them to the Peter’s of Kensington Demonstration Kitchen. Together with Chef Martin Dulke, the twins joined us yesterday<\/a> to cook three of their favourite meals in front of a packed crowd. Due to popular demand, we’re sharing them!<\/p>\n

Here’s the boys’ amazing Horseradish and Parsley Crusted Beef Fillet. Yes, it’s as delicious as it sounds…<\/p>\n

Horseradish and Parsley Crusted Beef Fillet<\/strong><\/h4>\n

Ingredients<\/strong><\/p>\n

1 tablespoon horseradish cream<\/p>\n

1 tablespoon wholegrain mustard<\/p>\n

1 garlic clove, crushed<\/p>\n

2 tablespoons fresh continental parsley, chopped<\/p>\n

600g beef eye fillet, fat trimmed<\/p>\n

1 teaspoon olive oil<\/p>\n

500g new potatoes, halved<\/p>\n

8 (about 400g) baby beetroot, trimmed and halved<\/p>\n

1 bunch baby carrots, peeled and trimmed<\/p>\n

Olsson Sea Salt<\/p>\n

Extra horseradish cream, to serve<\/p>\n

 <\/p>\n

Method <\/strong><\/p>\n