Roasted beef fillet (plus 3 sauces) from Ottolenghi - The Cookbook (page 110) by Yotam Ottolenghi and Sami Tamimi

  • beef fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Choka (smoky tomato sauce); Rocket and horseradish sauce; Watercress and mustard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LouiseStaley on May 24, 2026

    Great centrepiece for Christmas lunch. The three sauces are made in advance so no faffing about with gravy needed.

  • L.Nightshade on June 04, 2011

    I made two of the three sauces to accompany grilled beef filet. The sauce with watercress and mustard seemed a bit too similar to the sauce with rocket and horseradish, so I made only the latter. The green sauce is a simple puree of rocket, horseradish (I used jarred, still can't find fresh), garlic, olive oil, milk, salt, and pepper. Once pureed, greek yogurt is added and stirred in. What could be easier? Choka, the red sauce is made from cooked tomatoes (burnt in the skillet per directions, I charred in the oven instead), sauteed onion, mild red chile (I also roasted the chile), garlic, cilantro, paprika, oil, chile flakes, salt and pepper. We liked both of these sauces quite a bit. The choka does have a smoky taste which is perfect for grilled beef. The green sauce is a refreshing contrast. Together, they make a colorful plate.

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