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Beef fillet with beetroot and goat's cheese dressing
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Tangy goat cheese dressing elevates gourmet steak and roasted beet recipe.
Ingredients:
  • 3 large beetroots, scrubbed
  • 1kg piece beef eye fillet (centre cut), trimmed
  • 150ml extra virgin olive oil
  • 2 red onions, cut into 5mm-thick rounds
  • 2 garlic cloves, sliced
  • 40.00 ml chopped thyme leaves
  • 100ml red wine vinegar
  • 23.40 gm wholegrain mustard
  • 500.00 ml watercress sprigs
  • 150g soft goat’s cheese
  • 60ml buttermilk
  • 2 tsp white wine vinegar
  • 1 tsp chopped thyme leaves
  • 1 tsp finely grated lemon zest, plus 1 tsp lemon juice
  • 20.00 ml chopped flat-leaf parsley
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Wrap each vibrant beetroot in foil to lock in its natural sweetness. Place them in a baking dish and allow them to bake for an hour, or until they are tender and easy to pierce with a fork. Once cooled, gently peel off the skin and slice the beetroots into delicate 5mm rounds.
  • Season the beef liberally with salt and pepper to enhance its flavor. Heat 1 generous tablespoon of oil in a spacious frypan over medium-high heat to achieve a perfectly seared exterior. Add the seasoned beef to the sizzling pan and let it cook for 3-4 minutes, turning occasionally, until a beautiful golden brown crust forms on all sides.
  • In a roasting pan, combine onion rounds and garlic, drizzle with oil, and season. Place the beef on top, sprinkle with thyme leaves, and roast in the oven for 20 minutes for medium-rare. Let the beef rest on a plate covered with foil for 10 minutes. Set aside the garlic and onion using a spatula, keeping the rounds intact. Mix pan juices, red wine vinegar, mustard, remaining oil, and beef juices in a bowl, season with salt and pepper. Toss half the vinaigrette with the beetroot.
  • Make the goat's cheese dressing by combining all ingredients and whisking or processing until smooth. Add 2-3 tablespoons of warm water to achieve the desired consistency. Season to taste. Refrigerate the dressing, covered, for up to 1 day.
  • Slice the beef into 2cm thick pieces. Place a beetroot slice on each plate, followed by a slice of beef, onion, and watercress. Repeat layers and drizzle with the remaining vinaigrette. Serve with a side of goat's cheese dressing for extra flavor.

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