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Pan-fried beef fillet with horseradish mash and beetroot chips

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Change up your dinner routine and make this simple beef fillet recipe. Served with a buttery mash and crunchy beetroot chips, it will become a firm family favourite.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Pan-fried beef fillet with horseradish mash and beetroot chips

Ingredients

  • 800g potatoes, peeled, coarsely chopped
  • 20g butter, chopped
  • ¼ cup (60ml) milk
  • 2 tbs horseradish cream
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 2 tsp thyme leaves
  • Salt and pepper
  • 4 x 140g Coles Australian Beef Fillet Steaks
  • Rice bran oil, for frying
  • 2 medium beetroot, peeled, very thinly sliced
  • Thyme leaves, extra, to serve

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Method

  1. Step 1

    Cook the potato in a large saucepan of salted boiling water for 15 mins or until just tender. Drain. Return potato to pan and mash until smooth. Add the butter, milk and horseradish cream and stir to combine.
  2. Step 2

    Meanwhile, combine olive oil, garlic and thyme in a small bowl. Season with salt and pepper. Rub steaks with thyme mixture. Heat a large frying pan over medium-high heat. Add the steaks and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
  3. Step 3

    Add enough rice bran oil to a small saucepan to reach a depth of 5cm. Heat to 180°C (oil is ready when a cube of bread turns golden in 15 seconds). Deep-fry beetroot, in batches, for 1 min or until crisp. Transfer to a plate lined with paper towel.
  4. Step 4

    Divide mash among serving plates. Top with steaks and beetroot chips. Drizzle over any resting juices and sprinkle with extra thyme to serve.

    Pan-fried beef fillet with horseradish mash and beetroot chips

    Pan-fried beef fillet with horseradish mash and beetroot chips
    • Serves4
    • Cook time20 minutes
    • Prep time20 minutes, (+ 5 mins resting time)
    Ingredients
    • 800g potatoes, peeled, coarsely chopped
    • 20g butter, chopped
    • ¼ cup (60ml) milk
    • 2 tbs horseradish cream
    • 1 tbs olive oil
    • 1 garlic clove, crushed
    • 2 tsp thyme leaves
    • Salt and pepper
    • 4 x 140g Coles Australian Beef Fillet Steaks
    • Rice bran oil, for frying
    • 2 medium beetroot, peeled, very thinly sliced
    • Thyme leaves, extra, to serve
      Description

      Change up your dinner routine and make this simple beef fillet recipe. Served with a buttery mash and crunchy beetroot chips, it will become a firm family favourite.

      Method
      1. Step 1

        Cook the potato in a large saucepan of salted boiling water for 15 mins or until just tender. Drain. Return potato to pan and mash until smooth. Add the butter, milk and horseradish cream and stir to combine.
      2. Step 2

        Meanwhile, combine olive oil, garlic and thyme in a small bowl. Season with salt and pepper. Rub steaks with thyme mixture. Heat a large frying pan over medium-high heat. Add the steaks and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
      3. Step 3

        Add enough rice bran oil to a small saucepan to reach a depth of 5cm. Heat to 180°C (oil is ready when a cube of bread turns golden in 15 seconds). Deep-fry beetroot, in batches, for 1 min or until crisp. Transfer to a plate lined with paper towel.
      4. Step 4

        Divide mash among serving plates. Top with steaks and beetroot chips. Drizzle over any resting juices and sprinkle with extra thyme to serve.