Yield: 6 servings
|750 grams||Baby beetroots; trimmed, scrubbed (|
|\N \N||; 1/2 or 1/4 any that|
|\N \N||; are too big)|
|3 tablespoons||Olive oil|
|10 tablespoons||Balsamic vinegar|
|1 \N||Handful fresh rosemary; picked and finely|
|\N \N||; chopped|
|1 \N||Heaped tbsp coriander seeds; smashed|
|1¼ kilograms||Beef fillet|
|100 grams||Fresh horseradish; finely grated|
|200 grams||Creme fraiche|
|3 \N||Good handfuls of picked over watercress|
|1 \N||Squeeze lemon juice|
|1 \N||100 gram blo Parmesan; pared into shavings|
|\N \N||Maldon sea salt and freshly ground black|
|\N \N||; pepper|
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.