Seasoned beef fillets are served on a bed of roasted pickled beetroot with a seasoned tomato stew.


  • 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


  • 1.

    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.

  • 2.

    Meanwhile heat oil and butter, add quartered beetroots and colour, add cumin.

  • 3.

    Cut tomatoes in quarters and stew in butter and garlic.

  • 4.

    When steaks are cooked, take out and rinse pan with chicken stock, thicken with butter, strain and add chives.

  • 5.

    Marry beetroot and tomatoes and put into bowl to serve. Put steak on top. Pour sauce over.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 491kj
  • Fat Total 38g
  • Saturated Fat 16g
  • Protein 25g
  • Carbohydrate 12g
  • Sugar 7g
  • Sodium 858mg

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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