Beef fillet with beetroot & horseradish

Name: Beef fillet with beetroot & horseradish
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps good olive oil; 750 grams fillet steak; 12 shallots; 1 teaspoon caster sugar; 2 Tbsps balsamic vinegar; 1 serving vegetable oil, for deep frying; 4 smallishs uncooked and unpeeled beetroot s (about apricot-sized); 170 grams red-tinged salad leaves; 3 Tbsps chopped fresh chervil and chives; 2 Tbsps chopped fresh tarragon; 2 teaspoons creamed horseradish; 5 Tbsps crème fraîche

Beef fillet with beetroot & horseradish is a gluten free main course. One serving contains 458 calories, 28g of protein, and 32g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up caster sugar, chervil and chives, balsamic vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to fan 160C/ conventional 180C/gas

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Oven

Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned.

Ingredients you will need

Olive Oil

Beef

Equipment you will use

Frying Pan

Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Dont wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.

Ingredients you will need

Salt And Pepper

Meat

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Frying Pan

Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways.

Ingredients you will need

Shallot

Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl.

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Caster Sugar

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Bowl

Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp.

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Cooking Oil

Beet

Spread

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Frying Pan

Wok

Drain well on a large plate lined with kitchen paper and leave to cool.

To make the dressing, mix all the ingredients in a small bowl and season to taste.

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Bowl

Cut the cold beef into thin slices using a very sharp, unserrated knife.

Ingredients you will need

Beef

Equipment you will use

Knife

Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sauted new potatoes (see below).

Ingredients you will need

New Potato