Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.