Name: Pepper & coriander crusted steaks with beetroot puree
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1
Ingredients: 3 (about 1kg) orange sweet potato (kumara), peeled, cut crossways into 1.5cm slices, each piece cut into batons; Salt & freshly ground black pepper; 36.40 gm olive oil; 20.00 ml cumin seeds; 800g (about 3 bunches) baby beetroot, roots and stems trimmed; 20g butter; 40.00 ml coriander seeds; 20.00 ml whole black peppercorns; 4 (about 220g each) boneless beef sirloin steaks (New York cut); 125ml (1/2 cup) dry red wine; Baby beetroot leaves, washed, to garnish

Pepper & coriander crusted steaks with beetroot puree

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Prep Time:
15 minutes

Cook Time:
70 minutes

Total Time:
85 minutes

Ingredients:

3 (about 1kg) orange sweet potato (kumara), peeled, cut crossways into 1.5cm slices, each piece cut into batons
20.00 ml cumin seeds
800g (about 3 bunches) baby beetroot, roots and stems trimmed
20g butter
40.00 ml coriander seeds
20.00 ml whole black peppercorns
4 (about 220g each) boneless beef sirloin steaks (New York cut)
125ml (1/2 cup) dry red wine
Baby beetroot leaves, washed, to garnish

Instructions:

Preheat the oven to 200°C. In a large bowl, mix sweet potato with salt, pepper, 1 tablespoon of oil, and cumin seeds until evenly coated.
Individually wrap each beetroot in foil and place in a roasting pan with the sweet potato. Bake in a preheated oven for 1 hour or until both are tender.
To keep your hands clean, peel the beetroot bulbs with gloves. Next, blend the beetroots and butter in a food processor until smooth. Finally, season with salt and pepper to taste.
Crush coriander seeds and peppercorns in a mortar and pestle until coarsely ground, or use a coffee or spice grinder as an alternative.
Sprinkle the coriander mixture evenly over the steaks. Heat the remaining oil in a large frying pan over medium heat. Cook the steaks for 4 minutes on each side until they reach your desired level of doneness. Transfer the steaks to a warm plate, cover lightly with foil, and set aside to rest. Increase the heat to high, add the wine to the pan, and bring it to a boil. Let it boil for 2 minutes, stirring occasionally until it reduces by half (known as deglazing). Season with salt and pepper to taste.
Place the steaks on warm serving plates and drizzle with the reduced wine. Serve alongside sweet potato chips, beetroot puree, and garnish with the beetroot leaves.

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