Fillet of beef on cumin roasted pickled beetroot and tomato stew
Serves 6
Ingredients
- 4 x 5oz fillet steaks
- 2oz Wensleydale cheese
- 1tbsp olive oil
- 1tsp celery and garlic salt
- ½ tsp chilli powder
- Splash oil
- 1oz butter
- 1tsp cumin seeds
- 8oz pickled beetroot
- 6 tomatoes
- ½ clove garlic, crushed
- ¼ pt chicken stock
- 2oz butter
- 2 tbsp chopped chives
- Salt & pepper
Method
- Heat the olive oil. Season steaks with celery, garlic salts and chilli powder. Make a hole in middle of steak and poke in pieces of cheese, fry.
- Meanwhile heat oil and butter, add quartered beetroots and colour, add cumin.
- Cut tomatoes in quarters and stew in butter and garlic.
- When steaks are cooked, take out and rinse pan with chicken stock, thicken with butter, strain and add chives.
- Marry beetroot and tomatoes and put into bowl to serve. Put steak on top. Pour sauce over.
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