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 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.