Griddled fillet of beef with honey roasted beetroot

1 servings

Ingredients

Quantity Ingredient
1 kilograms Angus beef fillet; trimmed of loose
; chain, skin and
; cartilage, but
; saved for stock (2
; 1/4lb)
8 Sprigs thyme
1 tablespoon Olive oil
Freshly ground salt and black pepper
1 Glass red wine
330 millilitres Beef stock; (1/2 pint)
30 grams Unsalted chilled butter; (1oz)
8 smalls Cooked beetroot; cut into quarters
4 smalls Carrots; peeled and cut into
; the same size as
; the beetroot and
; then blanched
15 grams Butter; (1/2oz)
A splash of olive oil
1 tablespoon Runny honey
Seasoning

Directions

Pre heat the oven to 220øC/425øF/gas mark 7.

Salt beef trimmings, pour into a roasting tin and roast until brown. Then put the beef tin on the hob and pour a glass of red wine into it. De-glaze by scraping up the sediment in the tin into the wine. Add the beef stock and bring to the boil. Reduce to a simmer. Add a sprig of thyme, This is now your sauce - the flavour will develop as it simmers down.

Make incisions in the fillet with the tip of a knife and insert tiny sprigs of thyme. Rub all over with the oil. Sear the fillet on a pre-heated griddle or cast pan until sealed and then roast in the hot oven for 12 minutes or so (longer if you like it medium to well) and then rest in a warm place for a further 10 minutes to relax the muscle and to settle the juices.

Whilst beef is cooking, heat the butter and oil in a wide based pan, add the honey and then add the carrots and beetroot, shaking in the buttery honey to coat them. Season. Tip the whole lot into a baking dish and roast in the oven until golden brown and tender (about 10 minutes but it does depend on how big the pieces are) Serve the fillet cut into thick slices on a dollop of the mash with the beetroots and carrots round. Strain the sauce into a clean pan, pressing through all the meaty juices, and whisk in a little of the chilled butter to give it body and a bit of a gloss. Serve with the beef.

Converted by MC_Buster.

Per serving: 476 Calories (kcal); 29g Total Fat; (52% calories from fat); 7g Protein; 52g Carbohydrate; 33mg Cholesterol; 3205mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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