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Name: Seared Carpaccio of Beef with Roasted Baby Beets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 750 g Baby beetroots (trimmed 1/2 or 1/4 any that are too big); 3 tb olive oil; 10 tb Balsamic vinegar; 1 Handful fresh rosemary; ; chopped; 1 Heaped tbsp coriander seeds; 1 1/4 kg Beef fillet; 100 g Fresh horseradish finely; 200 g Creme fraiche; 1 Squeeze lemon juice; 1 100 gram blo Parmesan pared; Maldon sea salt and freshly ground pepper

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INGREDIENTS

750 g Baby beetroots ; (trimmed 1/2 or 1/4 any that are too big)
3 tb olive oil
10 tb Balsamic vinegar
1 Handful fresh rosemary
; chopped
1 Heaped tbsp coriander seeds
1 1/4 kg Beef fillet
100 g Fresh horseradish ; finely
200 g Creme fraiche
1 Squeeze lemon juice
1 100 gram blo Parmesan ; pared
Maldon sea salt ; and freshly ground pepper

INSTRUCTIONS

Preheat the oven to 230c/450f/Gas 9. 1 Place the beetroots in a roasting tin with 2 tbsp oil, balsamic vinegar and seasoning. Toss to coat, cover with tin foil and roast for 45 minutes to 1 hour (depending on size) until completely tender and almost all the liquid has evaporated, basting occasionally. 2 Heat a griddle pan or barbecue until very hot. Sprinkle the coriander seeds, rosemary, salt and pepper on to a board or flat plate and roll and press the beef over to encrust it. 3 Brush the griddle pan with oil and then add the beef. Sear for about six minutes, turning regularly until browned and slightly crisp all over. 4 Take from the pan, rest for five minutes and slice it all up as thinly as you can - it doesnt matter if its not perfect, a little bit of rough gives character! 5 Arrange the beef on serving plates and sprinkle the beetroots on top. Mix the horseradish and creme fraiche, season and dribble over the beetroots. 6 Dress the watercress with the last tbsp oil and lemon juice and scatter all over the plates with the Parmesan shavings. Serve at once. Recipe by: Food & Drink

NOTES

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Seared Carpaccio of Beef with Roasted Baby Beets

750 g Baby beetroots (trimmed 1/2 or 1/4 any that are too big)
3 tb olive oil
10 tb Balsamic vinegar
1 Handful fresh rosemary
 ; chopped
1 Heaped tbsp coriander seeds
1 1/4 kg Beef fillet
100 g Fresh horseradish finely
200 g Creme fraiche
1 Squeeze lemon juice
1 100 gram blo Parmesan pared
 Maldon sea salt and freshly ground pepper

Preheat the oven to 230c/450f/Gas 9.    1 Place the beetroots in a roasting tin with 2 tbsp oil, balsamic vinegar  and seasoning. Toss to coat, cover with tin foil and roast for 45 minutes  to 1 hour (depending on size) until completely tender and almost all the  liquid has evaporated, basting occasionally.    2 Heat a griddle pan or barbecue until very hot. Sprinkle the coriander  seeds, rosemary, salt and pepper on to a board or flat plate and roll and  press the beef over to encrust it.    3 Brush the griddle pan with oil and then add the beef. Sear for about six  minutes, turning regularly until browned and slightly crisp all over.    4 Take from the pan, rest for five minutes and slice it all up as thinly as  you can - it doesnt matter if its not perfect, a little bit of rough  gives character!    5 Arrange the beef on serving plates and sprinkle the beetroots on top. Mix  the horseradish and creme fraiche, season and dribble over the beetroots.    6 Dress the watercress with the last tbsp oil and lemon juice and scatter  all over the plates with the Parmesan shavings. Serve at once.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 6

Calories: 864
Calories from Fat: 530 (61%)

Amt Per Serving		% DV

	Total Fat 58.9g	79 %
	Saturated Fat 25.3g	127 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 2.4g
Cholesterol 194.2mg		60 %
Sodium 592mg		20 %
Potassium 1267.5mg		33 %
Total Carbohydrate 18.2g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 13.8g
Protein 62.7g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 864

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