Seared carpaccio of beef with roasted baby beets

6 servings

Ingredients

Quantity Ingredient
750 grams Baby beetroots; trimmed, scrubbed (
; 1/2 or 1/4 any that
; are too big)
3 tablespoons Olive oil
10 tablespoons Balsamic vinegar
1 Handful fresh rosemary; picked and finely
; chopped
1 Heaped tbsp coriander seeds; smashed
1¼ kilograms Beef fillet
100 grams Fresh horseradish; finely grated
200 grams Creme fraiche
3 Good handfuls of picked over watercress
1 Squeeze lemon juice
1 100 gram blo Parmesan; pared into shavings
Maldon sea salt and freshly ground black
; pepper

Directions

Preheat the oven to 230c/450f/Gas 9.

1 Place the beetroots in a roasting tin with 2 tbsp oil, balsamic vinegar and seasoning. Toss to coat, cover with tin foil and roast for 45 minutes to 1 hour (depending on size) until completely tender and almost all the liquid has evaporated, basting occasionally.

2 Heat a griddle pan or barbecue until very hot. Sprinkle the coriander seeds, rosemary, salt and pepper on to a board or flat plate and roll and press the beef over to encrust it.

3 Brush the griddle pan with oil and then add the beef. Sear for about six minutes, turning regularly until browned and slightly crisp all over.

4 Take from the pan, rest for five minutes and slice it all up as thinly as you can - it doesn't matter if it's not perfect, a little bit of rough gives character!

5 Arrange the beef on serving plates and sprinkle the beetroots on top. Mix the horseradish and creme fraiche, season and dribble over the beetroots.

6 Dress the watercress with the last tbsp oil and lemon juice and scatter all over the plates with the Parmesan shavings. Serve at once.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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