Filet mignon with horseradish cream

Serves 4

Ingredients:

4 filet mignon or rib-eye steaks, about 10oz (300g) each

2 tbsp olive oil

1 garlic clove, crushed

sea salt and freshly ground black pepper

For the horseradish cream:

1 cup mascarpone cheese

1 tbsp freshly grated horseradish

juice of ½ lemon

1 tsp good-quality balsamic vinegar

Method:

1 Put the steaks in a large shallow dish. Add the oil and garlic, and season with sea salt and black pepper. Coat the steaks well.

2 Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 5 minutes on each side or until cooked to your liking, brushing lightly with the oil mixture while cooking. Remove to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.

3 To make the horseradish cream, put the mascarpone in a bowl, and stir in the horseradish, lemon juice, and balsamic vinegar. Season with a little black pepper. Divide the steaks among 4 warmed serving plates, and serve with a dollop of the horseradish cream.

Filet mignon with horseradish cream