Name: Roasted beef and beetroot with horseradish and caper sauce
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 1.20 g beef fillet; 6.00 beetroots medium; 75.00 ml Dijon mustard; 1.00 tsp salt; 1.00 Tbs black pepper freshly ground; 1.00 Tbs fresh thyme; 1.00 Tbs fresh chillies 573; 1.00 log chevin sliced; 1.00 Tbs capers; 125.00 ml crème fraîche

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Ingredients (10)

1.20 g	beef — fillet
6.00	beetroots — medium
75.00 ml	Dijon mustard
1.00 tsp	salt
1.00 Tbs	black pepper — freshly ground
1.00 Tbs	fresh thyme
1.00 Tbs	fresh chillies — 573
1.00 log	chevin — sliced

Dressing: red horseradish, in vinegar

1.00 Tbs	capers
125.00 ml	crème fraîche

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Method:

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.