Name: Beef fillet with beetroot & horseradish
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
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; 3 tbsp chopped fresh chervil and chives; 2 tbsp chopped fresh tarragon; 2 tsp creamed horseradish; 5 tbsp crème fraîche

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Beef fillet with beetroot & horseradish

Beef fillet with beetroot & horseradish

Good Food team

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Serves 6

More effort

Cook: 1 hr and 15 mins - 1 hr and 30 mins

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal371
fat26g
saturates8g
carbs6g
sugars1g
fibre1g
protein28g
salt0.27g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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).

Recipe from Good Food magazine, July 2003

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