Seared carpaccio of beef with roasted baby beets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Baby beetroots; trimmed, scrubbed ( |
| ; 1/2 or 1/4 any that | ||
| ; are too big) | ||
| 3 | tablespoons | Olive oil |
| 10 | tablespoons | Balsamic vinegar |
| 1 | Handful fresh rosemary; picked and finely | |
| ; chopped | ||
| 1 | Heaped tbsp coriander seeds; smashed | |
| 1¼ | kilograms | Beef fillet |
| 100 | grams | Fresh horseradish; finely grated |
| 200 | grams | 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 | ||
Directions
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.