Recipe: Horseradish and Parsley Crusted Beef Fillet

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 to cook three of their favourite meals in front of a packed crowd. Due to popular demand, we’re sharing them!

Here’s the boys’ amazing Horseradish and Parsley Crusted Beef Fillet. Yes, it’s as delicious as it sounds…

Horseradish and Parsley Crusted Beef Fillet


1 tablespoon horseradish cream

1 tablespoon wholegrain mustard

1 garlic clove, crushed

2 tablespoons fresh continental parsley, chopped

600g beef eye fillet, fat trimmed

1 teaspoon olive oil

500g new potatoes, halved

8 (about 400g) baby beetroot, trimmed and halved

1 bunch baby carrots, peeled and trimmed

Olsson Sea Salt

Extra horseradish cream, to serve



  • Preheat oven to 200°C/180°C fan forced. Combine horseradish, mustard, garlic and parsley in a bowl. Brush the beef with half of the oil. Preheat a non-stick frying pan over high heat. Cook beef for 1 – 2 minutes each side or until browned. Transfer beef to a rack set over a roasting pan. Spread top of beef with horseradish mixture. Roast for 25 to 30 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside to rest for ten minutes.
  • Meanwhile, line a baking tray with baking paper. Place potato, beetroot and carrots in a single layer on tray. Spray with olive oil. Season with pepper. Roast for 40 – 45 minutes or until tender. Drizzle with vinegar.
  • Thinly slice the beef across the grain. Serve with vegetables and horseradish.

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