Not really a beet eater, but when I craving – this what I prefer. An elegant dish with serious flavours. Never made it to menu .. didn’t dare to, because in Scotland and Ireland they like their beef cremated – would say 80% want their beef well done. This dish wouldn’t suite in an environment like that. It’s a very delicate dish, not all heavy and popular with both sexes.
Roast fillet of beet with coriander and peanut pesto, 8 portions
1kg beef fillet in one piece (beef sirloins can replace the fillet)
2 red chillies, seeded
2 garlic cloves, peeled
15 ml (1tbsp) clear honey
60 ml (4tbsp) olive oil
30 ml (2tbsp) of each dark and light soy sauce
2 limes, juice
Garnish; lime wedges – fine julienne of spring onion, red chillies and coriander leaves.
125 g unsalted peanuts
1 bunch spring onions, washed and dried
250 gr fresh coriander
2 green chillies, seeded
2,5 cm piece fresh ginger, peeled and chopped
1 garlic clove, crushed
15 ml (1tbsp) rice wine vinegar
½ lemon, juice
15 ml (1 tbsp) teriyaki sauce
30 ml (2 tbsp) sesame oil
salt and pepper
1. Make the pesto, puree all the ingredients in a food processor. Taste to check the seasoning. Cover and chill until serving.
2. Trim the fillet of excess fat with a very sharp knife. Puree all the ingredients for the marinade in a food processor. Pour it over the fillet and marinade for 4 hours.
3. Preheat oven 200C /400F/Gas6
4. Remove the beef from the marinade and pa dry. Heat the oil in heavy-based frying pan and sear the beef well on all sides. Remove and place in a large roasting tin and roast for about 25 min in the oven. Test for doneness with a sharp knife. Allow to rest for about 10 min before carving.
5. Carve the meat in 1 cm thick slices.
Serve it with a baby green salad and caramelised new potatoes (recipe will follow)
Photo provided by; Georgia Glynn Smith