Beet Fillet with Beetroot Relish Recipe



Beet Fillet with Beetroot Relish Recipes

Ingredients :

250g fresh beetroot

1/4 cup oil

1/2 onion, thinly sliced

1 tsp yellow mustard seeds

1/4 cup port

1 tbsp apricot jam

1.5 tbsp cider vinegar

1 kg beef fillet

1/4 cup wholegrain mustard

6 cloves garlic, unpeeled

1/2 cup sour cream

1/4 cup horseradish

Method :
  1. Place the beetroot in a saucepan of cold water, bring to the boil and simmer for about 25-30 minutes, or until tender when pierced with the tip of a knife.
  2. Drain, when cool enough to handle, peel and chop.
  3. Heat 1 tbsp of the oil in saucepan, add the onion and cook, stirring, over medium heat for 5-10 minutes, or until golden brown.
  4. Add the mustard seeds and cook, stirring for 5 minutes.
  5. Add the port, jam, vinegar and beetroot, then simmer over medium heat for about 20 minutes, or until syrupy.
  6. Mash with a potato masher to break up some of the beetroot, remove from the heat, season and leave to cool.
  7. Preheat the oven to 425F Gas 7.
  8. Heat the remaining oil in a hot frying pan and cook the beef for 2 minutes each side, or until well browned. Cool slightly.
  9. Coat the beef with an even layer of mustard.
  10. Place the fillet in a roasting tin and surround with the whole garlic cloves.
  11. Roast the beef for 20 minutes for medium-rare, or until cooked to your liking.
  12. Set aside to rest.
  13. Mix together the sour cream and horseradish in a small bowl.
  14. Serve the beef either warm or at room temperature with the roasted garlic, beetroot relish and a dollop of the horseradish cream.

Makes 4-6


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