Beef fillet recipe with horseradish and roasted beetroot by Etienne le Riche paired with Le Riche Cabernet Sauvignon Reserve.
Ingredients
75 ml extra-virgin olive oil
750 g fillet steak
salt and freshly ground black pepper
12 shallots
5 ml castor sugar
22.5 ml balsamic vinegar
4 small beetroot, precooked and peeled
45 ml chopped fresh chervil and chives
30 ml chopped fresh parsley
10 ml creamed horseradish
75 ml creme fraiche
1x170 g bag of red-tinged salad leaves
Recipe
Serves 6
Preheat the oven to 220°C. Heat 15 ml of olive oil in a frying pan, add the fillet, and quickly fry on both sides until browned. Transfer the fillet to a shallow ovenproof dish and season with salt and pepper. Place in the oven and roast for about 10 minutes (depending on how rare or well done you like your meat; this is for medium-rare). Remove and allow to cool. (The meat can also be prepared on the coals of an open fire.)
Meanwhile, peel the shallots, leaving the roots intact, and cut them in half lengthwise. Using the same pan, heat another 15 ml of olive oil, add the shallots, and gently cook for about 10 minutes, until softened. Sprinkle with castor sugar and cook for another few minutes, remove and tip into a large serving bowl. Add the vinegar and remaining 45 ml olive oil to the shallots, season with salt and pepper, and allow to cool.
Chop the beetroot into bite-sized pieces, drizzle with olive oil, sprinkle with salt and pepper, and roast at 180°C for 30 minutes. To make the sauce, combine fresh chervil and chives, parsley, horseradish, and creme fraiche in a small bowl and mix well. Season to taste with salt and pepper.
Slice the fillet into thin slices with a sharp, non-serrated carving knife. Place the salad leaves in a bowl with the shallots and toss well. Add the roasted beetroot bits and toss again. Serve the beef slices with a generous spoonful of horseradish sauce over each and the beetroot and shallot salad on the side. You can also serve with oven-baked baby potatoes.
Wine Pairing
Le Riche Cabernet Sauvignon Reserve