When Charles Spurgeon was asked how these two grand, biblical doctrines could be reconciled, he responded as a real heir of the Puritans: “I didn't know that friends needed reconciliation.” He went on to compare these two doctrines to the rails of a track upon which Christianity runs. Just as the rails of a train, which run parallel to each other, appear to merge in the distance, so the doctrines of God’s sovereignty and man’s responsibility, which seem separate from each other in this life, will merge in eternity. The Puritans would wholeheartedly concur. Our task, they said, is not to force their merging in this life but to keep them in balance and to live accordingly. We must thus strive for experiential Christianity that does justice both to God’s sovereignty and to our responsibility.

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sami	Food &, Drink	6	servings

INGREDIENTS

750	g	Baby beetroots; trimmed, scrubbed (
		; 1/2 or 1/4 any that
		; are too big)
3	tb	Olive oil
10	tb	Balsamic vinegar
1		Handful fresh rosemary; picked and finely
		; chopped
1		Heaped tbsp coriander seeds; smashed
1 1/4	kg	Beef fillet
100	g	Fresh horseradish; finely grated
200	g	Creme fraiche
3		Good handfuls of picked over watercress
1		Squeeze lemon juice
1		100 gram blo Parmesan; pared into shavings
		Maldon sea salt and freshly ground black
		; pepper

INSTRUCTIONS

Preheat the oven to 230c/450f/Gas 9.
1 Place the beetroots in a roasting tin with 2 tbsp oil, balsamic vinegar
and seasoning. Toss to coat, cover with tin foil and roast for 45 minutes
to 1 hour (depending on size) until completely tender and almost all the
liquid has evaporated, basting occasionally.
2 Heat a griddle pan or barbecue until very hot. Sprinkle the coriander
seeds, rosemary, salt and pepper on to a board or flat plate and roll and
press the beef over to encrust it.
3 Brush the griddle pan with oil and then add the beef. Sear for about six
minutes, turning regularly until browned and slightly crisp all over.
4 Take from the pan, rest for five minutes and slice it all up as thinly as
you can - it doesn't matter if it's not perfect, a little bit of rough
gives character!
5 Arrange the beef on serving plates and sprinkle the beetroots on top. Mix
the horseradish and creme fraiche, season and dribble over the beetroots.
6 Dress the watercress with the last tbsp oil and lemon juice and scatter
all over the plates with the Parmesan shavings. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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