Recipe Centre

Grilled fillet steak with aioli, rocket and beetroot mash

Ingredients
1 large beef fillet
MARINADE
75 ml red wine
2 garlic cloves, peeled and crushed
45 ml olive oil
salt and freshly ground black pepper
TO SERVE
100 g rocket leaves
BEETROOT MASH
4 large potatoes, cooked and mashed
2 beetroot, cooked and puréed
AIOLI
2 garlic cloves, peeled and crushed
5 ml salt
1 egg yolk
45 ml walnut oil
90 ml olive oil
lemon juice, to taste

Method:
Preheat oven to 180ºC. In a shallow dish, mix wine, garlic, olive oil and seasoning. Add fillet and coat well. Leave for 30 minutes. Remove fillet from marinade, pat dry on kitchen paper. Brush with a little olive oil. Place in a large frying pan and seal quickly on each side. Place fillet in an ovenproof dish and roast for 25 minutes. BEETROOT MASH: Fold puréed beetroot into mashed potatoes. AIOLI: Pound garlic with 5 ml (1 tsp) salt in a bowl. Gradually add oils a little at a time. Once half the oil is incorporated, add a squeeze of lemon juice. Whisk in remaining oil in a thin, steady stream. Taste and season. TO SERVE: Slice fillet thinly, place on top of beetroot mash, pile on rocket leaves and spoon over aioli.

Recipe From : FAIRLADY

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