Beef strips with beetroot
easy
45 mins
45 mins
Ingredients
- 500 g cooked beetroot (fresh pack)
- 1/2 Organic Lemon
- 1/2 bunch flat leaf parsley
- 2 Branches of rosemary
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Rump steak (à approx. 350 g; without fat and tendons)
- 1 piece(s) (approx. 75 g) fresh horseradish root or 4 teaspoons grated horseradish (glass)
- 7-10 Tbsp coarse sea salt
Directions
- 1
Cut off any woody ends from the beetroot. Cut the vegetables into slices. Rinse lemon with hot water, finely grate peel and squeeze lemon. Wash herbs, shake well dry. Pluck off leaves or needles. Chop parsley coarsely, rosemary finely.
- 2
Mix beetroot in a bowl with chopped parsley, 3 tablespoons olive oil, lemon peel and 1-2 tablespoons lemon juice. Season with salt and pepper. Leave to stand at room temperature for about 20 minutes. Mix rosemary with 2 tablespoons of olive oil and 1 tablespoon of lemon juice and put aside. Preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Heat 1 tablespoon of oil in a heavy frying pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper and leave to rest for 5 minutes. Wash, peel and roughly grate fresh horseradish. Mix into the beetroot. Cut the steaks crosswise into approx. 1 cm thick slices and place them on four ovenproof plates or one ovenproof dish. Drizzle with rosemary oil and roast in a hot oven for 2-3 minutes.
- 3
Fry the steaks for 2-3 minutes on each side. Season with salt and pepper and leave to rest for 5 minutes. Wash, peel and roughly grate fresh horseradish. Mix into the beetroot. Cut the steaks crosswise into approx. 1 cm thick slices and place them on four ovenproof plates or one ovenproof dish. Drizzle with rosemary oil and roast in a hot oven for 2-3 minutes. Remove and sprinkle with sea salt and coarse pepper. Serve with the beetroot
- 4
With four people:
Nutrition Facts
420 kcal
10 g
26 g
33 g
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