Roast beef fil­let with raw beet­root salad

donna hay - Fresh + Light - - Light Sweet Treats -

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 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.

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.

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.

+ If you can’t find fresh horse­rad­ish, you can sub­sti­tute with grated horse­rad­ish (avail­able in a jar from the su­per­mar­ket). SERVES 4.

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