Beef fillet with beetroot & horseradish
Savour this special occasion healthy and herby beef fillet salad
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr 15 mins - 1 hr 30 mins
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don't 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.
- Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.
- 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. 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. Cut the cold beef into thin slices using a very sharp, unserrated 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-sautéed new potatoes (see below).
Per serving
371 kcalories, protein 28g, carbohydrate 6g, fat 26 g, saturated fat 8g, fibre 1g, sugar 1g, salt 0.27 g
Recipe from Good Food magazine, July 2003.
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Ingredients
- 5 tbsp good olive oil
- 750g piece fillet steak
- 12 shallots
- 1 tsp caster sugar
- 1½ tbsp balsamic vinegar
- vegetable oil , for deep frying
- 4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
- 170g bag red-tinged salad leaves
FOR THE DRESSING
- 3 tbsp chopped fresh chervil and chives
- 2 tbsp chopped fresh tarragon
- 2 tsp creamed horseradish
- 5 tbsp crème fraîche
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 1 hr 15 mins - 1 hr 30 mins
Ingredients
- 5 tbsp good olive oil
- 750g piece fillet steak
- 12 shallots
- 1 tsp caster sugar
- 1½ tbsp balsamic vinegar
- vegetable oil , for deep frying
- 4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
- 170g bag red-tinged salad leaves
FOR THE DRESSING
- 3 tbsp chopped fresh chervil and chives
- 2 tbsp chopped fresh tarragon
- 2 tsp creamed horseradish
- 5 tbsp crème fraîche
Per serving
371 kcalories, protein 28g, carbohydrate 6g, fat 26 g, saturated fat 8g, fibre 1g, sugar 1g, salt 0.27 g
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10 March 2009
Weasel rated and commented on this recipe
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