An impressive wintery roast with fresh flavours from the horseradish and sage.  Pair with our 2021 Holm Oak Shiraz.

Prep time Cook time Serves
30 mins 30 mins 6

Image credit: Delicious


Beef fillet

  • 900g centre-cut beef fillet, trimmed
  • 2 garlic cloves, finely chopped
  • 8 sage leaves, finely chopped
  • 1 tbs Dijon mustard
  • 16 thin slices flat pancetta (or bacon)
  • 1 tbs extra virgin olive oil
  • 2 tbs finely grated fresh horseradish
  • ¼ cup (60ml) crème fraîche
  • ¼ cup (60ml) thickened cream
  • 1 tbs finely chopped chives
  • 1 tsp wholegrain mustard


  • 200g rendered goose fat (from good grocers – substitute duck fat)
  • 1.5kg royal blue potatoes (or other roasting potatoes such as desiree), peeled, halved (quartered if large)


  • 2 tbs extra virgin olive oil
  • 200g chicken wings, chopped
  • 1 onion, thinly sliced
  • 100ml white wine
  • 20g unsalted butter
  • 1 tbs plain flour
  • 3 cups (750ml) chicken stock
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • 4 thyme sprigs


Step 1: Preheat the oven to 200°C. Grease a baking tray and line with baking paper. For the potatoes, place fat in lipped baking tray and place in oven to melt.

Step 2: Meanwhile, place potato and 2 tbs salt flakes in a saucepan and cover with cold water. Bring to the boil, reduce to a simmer and cook for 10 minutes or until just tender. Drain in a colander for 10 minutes to dry slightly and shake to roughen edge.

Step 3: Remove potato tray from oven and gently toss potato in fat to coat. Spread potato evenly apart and roast, turning halfway, for 1 hour 10 minutes or until golden and crisp. Scatter with extra salt to serve.

Step 4: Rub beef with a pinch each of salt flakes and black pepper. Combine garlic, sage and mustard in a bowl, then rub over beef.

Step 5: Place pancetta on a chopping board, very slightly overlapping. Place beef crossways along the base of pancetta and roll up. Heat oil in a large frying pan over high heat. Add beef and cook, turning occasionally, for 8 minutes or until evenly browned. Transfer to lined tray and roast, turning halfway, for 20 minutes or until a meat thermometer inserted in the centre reaches 55°C for medium-rare, or until cooked to your liking. Rest on a wire rack over for 10 minutes.

Step 6: To make horseradish sauce, mix remaining ingredients and a pinch of salt flakes in a bowl.

Step 7: Thickly slice beef and serve with horseradish sauce, potatoes and gravy.

Step 8: For the gravy, heat oil in a heavy-based saucepan over high heat. Add chicken wings and cook, stirring occasionally, for 3 minutes or until starting to brown. Add onion and cook, stirring occasionally, for 5 minutes or until chicken wings and onion are browned. Add wine and cook, stirring regularly, for 5 minutes or until wine has evaporated. Add butter and flour, and cook, stirring continuously, for 2 minutes or until well combined. Add stock and bring to the boil, then reduce to a gentle simmer, skimming and discarding any fat from surface. Add garlic, bay leaf and thyme, and simmer, stirring occasionally, for a further 25-30 minutes until thickened and reduced. Strain gravy into a clean saucepan, season to taste and keep warm until ready to serve.

Serves 6

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