Beetroots can be tough and take for ever to cook but right now they are in season and the small ones are sweet and delicious just boiled and dressed with olive oil. Beef and horseradish is a great combination but with the addition of the beetroots it tastes delicious.
If you cover your hands in olive oil before you peel off the skins your hands will not stain - it does work!
Have a great week!
Ingredients
Serves two people
1 x 300g Sirlion steak
6 small beetroots (if possible red and yellow)
25g of grated fresh horseradish
2 tbsp of creme fraiche
1 tsp of red wine vinegar
1 tsp of fresh thyme
2 tbsp of olive oil
Wash the beetroots really well and boil them in lots of salted water until they are tender and you can put a knife through the centre without any resistance.
Let the beetroots cool down then put some olive oil on your hands and peel off the skin by squeezing the skins. The olive oil will stop your hands getting stained from the beetroots juice.
Cut the beetroots into slices and season with olive oil salt and pepper.
Leave to one side.
Season the steak well rub all over with olive oil and sprinkle the fresh thyme on both sides.
Heat a heavy based frying pan so it is very hot then add the steak. Cook for one minute then turn over and keep turning a couple of time each side for two minutes. Leave the steak to rest on a warm plate.
Grate the horse radish on a fine grater add the red wine vinegar salt pepper and creme fraiche.
Slice the steak into 1cm slices and lay onto a large oval plate. Scatter over the seasoned beetroots then spoon on the horseradish sauce in little blobs. Try this with a glass of Primativo from Puglia.