Whip the cream, add the mustard and horseradish then taste. You may want more of either. Add the vinegar and sugar to taste. You might not want the vinegar, but the sugar just softens the heat of the horseradish.

You can keep this, covered with cling film, in the fridge for up to 24 hours, but you’ll need to give it a good stir and perhaps loosen it with a splash of milk before serving. It’s better made just a couple of hours in advance, but either way, take it out of the fridge about an hour before you serve; it’s too firm fridge-cold. Heat the oven to 220C/210C fan/gas mark 7. Season the beef well all over and heat the oil or dripping in a large frying pan. When the fat is smoking, put the beef in and colour the outside really well, turning it over as it browns. Now put it into a roasting tin and cook for 10 minutes. Turn the heat down to 200C/190C fan/gas mark 6, and cook for a further 20 minutes. It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card. Lift the beef out, put it in a dish and cover with foil. Put a few tea towels on top to insulate the meat. Leave to rest for 20 minutes. Now all I need is some Bovril flavoured crisps to add to my arsenal of favourites please … Walkers?Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside. In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.

This is an expensive dish. I don’t buy beef fillet very often, usually only for an important celebratory meal. Guests really appreciate it. You can serve it warm, once you have let the meat rest – it is vital to do this before carving. Be careful about cooking time and temperature. The time might look short but I have made this often and it gives you lovely pink meat. Timings

More recipe inspiration

This roast beef baguette is a great way to use up leftovers from your Sunday roast dinner, or you could simply buy sliced beef from the deli.