Roasted beef and beetroot with horseradish and caper sauce

Recipe from: 8/15/2005 12:00:00 AM
Ingredients 11
Servings 6
Time 40

Ingredients

  • 1.20
    g
    beef fillets
  • 6
    medium beetroots
  • 75
    ml
    Dijon mustard
  • 1
    tsp
    salt
  • 1
    Tbs
    freshly ground black pepper
  • 1
    Tbs
    fresh thyme leaves
  • 1
    Tbs
    olive oil
  • 1
    log
    Chevin goat 's cheese, cut into thick rounds
  • 4
    Tbs
    Dressing: red horseradish, in vinegar
  • 1
    Tbs
    capers
  • 125
    ml
    créme fraîche
 

Method

100
 
Take the fillet out of the fridge 30 minutes before cooking. Preheat the oven to 200 ° C .Trim both ends of the beetroots and place on a baking tray. Roast for 1 hour or until soft. Spread mustard over the fillet and sprinkle with salt, pepper and thyme. Heat the oil in a grill pan and brown fillet on all sides. Place fillet in the oven and roast for 25 minutes if you want it rare. Leave to rest for 10 minutes before slicing it. Quarter the beetroots and top with cheese. Dish up with the beef and spoon over the dressing. Serve hot or cold.

Dressing:
Combine horseradish, capers and créme fraîche, and keep in the fridge until needed.

 

Read more on: roast  |  beef
 

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