| Ingredients | |
| 4oz Fillet Steak | 100g Beetroot |
| Splash of Cream | Olive Oil |
| Young Salad Leaves | Pepper |
| 2 tsp horseradish | Salt |
Cooking Method
- Boil the beetroot until tender.
- Peel the beetroot and place in the fridge to chill.
- Cut the chilled beetroot to desired size, place the trimed offcuts of beetroot into a jug.
- Add the horseradish and splash of cream to the beetroot and puree to a smooth emulsion.
- Season the beef with Salt & Pepper.
- Place the beef into a hot pan with a little oil.
- Cook the beef to your preferred state.
- Place some salad leaves in a bowl, add the beef and pour on the puree.
- Serve.
