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Roast Beef Fillet With Raw Beetroot Salad

Roast Beef Fillet With Raw Beetroot Salad

  • ¼ CUP (60ML) APPLE CIDER VINEGAR
  • 1 TABLESPOON HONEY
  • SEA SALT AND CRACKED BLACK PEPPER
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 1 TABLESPOON GRATED FRESH HORSERADISH+
  • 1 CLOVE GARLIC, CRUSHED
  • 800G BEEF EYE FILLET, TRIMMED AND TIED
  • 3 BUNCHES HEIRLOOM AND TARGET BEETROOT, SCRUBBED AND THINLY SLICED
  • 3 CUPS (45G) WATERCRESS
  • 50G MARINATED PERSIAN FETA
  • 2 TABLESPOONS FINELY CHOPPED CHIVES

Method:

  1. Preheat oven to 200°C (400°F). To make the dressing, place the vinegar, honey, salt, pepper and half the oil in a bowl and whisk  to combine. Set aside.
  2. Place the remaining oil, the horseradish and garlic in a large  bowl and stir to combine. Brush the beef with the oil mixture and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until browned. Place on an oven tray and cook for 10–15 minutes for medium-rare or until cooked to your liking. Allow to rest for 10 minutes before slicing.
  3. Place the beetroot, watercress, feta, chives and dressing in a  large bowl and toss to combine. Divide the salad and beef between  plates to serve.  Serves 4

 

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