This’wow’ factor dish is a perfect alternative to the traditional festive roast.  It’s simple to make yet spectacular to serve.   

mcith_Fillet-of-Beef-with-Tracklements-OThe benefits of the Horseradish and Wiltshire Mustard crust are twofold; it protects the meat from the initial burst of oven heat and gives a zingy crust around each slice.  The Horseradish Cream is simply mixed with Original Wiltshire Mustard – the UK’s first wholegrain mustard made by Tracklements in 1970.

Serve with your favourite trimmings and just a wee bit more Strong Horseradish Cream on the side.

Fillet of Beef with a Tracklements Horseradish and Original Wiltshire Mustard Crust

Serves: 4-6


5 tbsp Tracklements Strong Horseradish Cream

5 tbsp Tracklements Original Wiltshire Mustard

4 cloves of garlic, minced

2 tbsp melted butter

2 tbsp fresh thyme leaves

80g fresh breadcrumbs

1kg fillet of beef

olive oil

salt and pepper


Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.

Mix together the Strong Horseradish Cream, Original Wiltshire Mustard, garlic, butter, thyme and breadcrumbs.

Brush the meat with a little oil and season generously. Heat a non-stick frying pan until searing hot and brown the sides of the meat but leave the ends. Remove from the pan and leave to cool down for 30 mins. Place a lightly oiled baking tray in the oven to preheat.

Pat the breadcrumb mixture on to the top and round the sides of the meat, leaving the ends exposed. Remove the hot tray from the oven and place the meat on the tray.

Cook in the oven for around 35-40 mins for medium rare, checking the internal temperature of the meat after 35 mins (it should be around 130°F-140°F).

Tracklements Strong Horseradish Cream, RRP £2.55 for 140g and Original Wiltshire Mustard RRP £2.05 for 140g are available from fine food delis and farm shops nationwide and online at