Name: Grilled fillet steak with aioli, rocket and beetroot mash
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 beef large, fillet; 75.00 ml wine red; 2.00 garlic cloves, peeled and crushed; 45.00 ml fresh chillies 573; sea salt and freshly ground black pepper; to serve to serve; 100.00 g rocket leaves; 4.00 potatoes large, boiled and mashed; 2.00 beetroot cooked and puréed; aioli; 2.00 garlic cloves, peeled and crushed; 5.00 ml salt; 1.00 eggs yolk only; 45.00 ml walnut oil; 90.00 ml fresh chillies 573; lemon juice to taste

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Ingredients (16)

1.00

beef — large, fillet

MARINADE

75.00 ml	wine — red
2.00	garlic — cloves, peeled and crushed
45.00 ml	fresh chillies — 573
	sea salt and freshly ground black pepper
	to serve — to serve
100.00 g	rocket — leaves

BEETROOT MASH

4.00	potatoes — large, boiled and mashed
2.00	beetroot — cooked and puréed
	aioli
2.00	garlic — cloves, peeled and crushed
5.00 ml	salt
1.00	eggs — yolk only
45.00 ml	walnut oil
90.00 ml	fresh chillies — 573
	lemon juice — to taste

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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.