Grilled fillet steak with aioli, rocket and beetroot mash


Ingredients 18
Servings 4
Time

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.
 

Read more on: roast  |  beef  |  shallow-fry
 

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