| 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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