Seasoned beef fillets are served on a bed of roasted pickled beetroot with a seasoned tomato stew.
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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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