Wensleydale fillet of beef on roasted beetroot

  • 1 tbsp olive oil
  • Four (140g) fillet steaks
  • 1 tsp celery and garlic salt
  • 1/2 tsp chilli powder
  • 55g Wensleydale cheese
  • Splash oil
  • 60g butter
  • 225g pickled beetroot
  • 1 tsp cumin seeds
  • 6 tomatoes
  • 1/2 clove garlic, crushed
  • 280ml chicken stock
  • 25g chopped chives
  • Salt and pepper
1) Heat the olive oil. Season the steaks with the celery and garlic salts and the chilli powder. Make a hole in middle of each steak and poke in pieces of cheese. Saute the steaks in the oil.

2) Meanwhile heat 30g of the butter and add the quartered beetroots; cook until they colour and then add the cumin.

3) Cut the tomatoes in quarters and stew in the remaining butter with the garlic.

4) When the steaks are cooked, take them out and rinse the pan. Add the chicken stock and the chives, cook until the sauce is thickened.

5) Mix the beetroot and tomatoes and put into a bowl to serve. Put the steak on top; pour the sauce over the steak and serve.

Rule the Kitchen with More Recipe Faves

10-Minute Beef-and-Beetroot Salad with Horseradish Dressing
10-Minute Beef-and-Beetroot Salad with Horseradish Dressing
Time
2
Serves
4
Difficulty
Easy
Beetroot
Beetroot
Chilli-Encrusted Sardines with Beetroot Salad
Chilli-Encrusted Sardines with Beetroot Salad
Time
-
Serves
4
Difficulty
Easy
Duck with Red Chicory, Orange, Walnuts and Beetroot
Duck with Red Chicory, Orange, Walnuts and Beetroot
Time
15
Serves
4
Difficulty
Easy