Fillet of beef, beetroot puree, root vegetables.
Ingredients
- 2 – Fillet Steaks (6oz)
- 1 – Parsnip
- 2 – Carrots
- ½ – sweet potato
- 1 – Clove garlic (crushed)
- 4 – Sprigs thyme
- 1 – large beetroot
- Butter
- Sugar
Method:
- Boil beetroot until soft. Peel whilst warm and blend with a little sugar to taste. Adjust consistency with a little warm water.
- Peel and prepare root vegetables by cutting them into evenly sized, large batons.
- Warm butter and a little olive oil in a pan. When butter starts frothing, add the thyme and garlic, cook for 30 seconds before adding the vegetables. Season with sea salt and black pepper, then transfer to the oven (180C) for 35-40 minutes.
- Heat some oil in a pan, season both sides of your steak with salt and pepper, cook one side for about 2-3 minutes, turn, then place in the oven for about 4-5 minutes (medium rare). Remove from the oven and allow to rest for a further 5-6 minutes.
- When ready to serve, reheat the beetroot puree and place the steak back in the oven for about 2-3 minutes. Place a dollop of the puree onto the plate, and drag with the back of a desert spoon. Arrange the vegetables next to the puree. Carve the steak into 3-4 pieces and fan out over the top of the vegetables. Garnish with a few sprigs of chervil.
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