Beef fillet, grilled asparagus, horseradish, crispy bacon, bone marrow jus

Beef fillet with grilled asparagus

Best paired with Glen Carlou Cabernet Sauvignon

Beef fillet, grilled asparagus, horseradish, crispy bacon and bone marrow jus



  • 8 fresh green asparagus
  • 4 slices of streaky bacon
  • 2 x 200g beef fillet portions
  • 1 tsp fresh horseradish
  • 1/4 cup mayonnaise
  • 1/4 cup whipped cream
  • 500ml good quality beef stock
  • 500ml red wine
  • 2 x 6cm bone marrow (bone removed)




Snap off the wooden bottoms and peel the asparagus. To prepare the asparagus, blanche them in salted water for 10 seconds and refresh in ice water.

Always use the best quality bacon you can find. Place the bacon between two flat sheets and roast in the oven @ 180degrees for 20 minutes. The moment you can smell the bacon it is ready. Carefully remove the top tray and remove the bacon.

Mix all the ingredients together. This is up to your own taste. If you want a sharper bite of horseradish just add another teaspoon to the mixture.


For the jus


Over very high heat (the quicker you reduce then liquid the less flavour loss there will be) reduce the red wine to 120 ml. It should almost be a syrup consistency. Then add the beef stock to the wine and again reduce on very high heat until you have half a cup of liquid left. Add a little knob of butter to the sauce for richness and a sprig of rosemary of thyme. Set aside until ready to use.


For the fillet


Generously season your fillet with salt and pepper and sear in a very hot pan with a little butter. Turn down the heat and turning every 30 seconds, roast until you have it cooked to your liking. Rest the meat for half the time you cooked it. I.e. If you cooked it for 10 minutes in total, rest for 5 minutes.


To assemble


Quickly sear the asparagus on a very hot griddle pan and season with salt and pepper. Place the asparagus in the middle of the plate. Spoon two teaspoons of the horseradish on the side of the asparagus. (Keep the rest in the fridge; it works beautifully with a beetroot salad or on a sandwich). Carve the beef into 3 medallions and place on the asparagus. Slice the bone marrow into rounds and add to the warm jus. Drizzle the steak with the sauce and pieces of marrow and finish with the crispy bacon pieces.



By Glen Carlou Executive Chef Johan Stander