Beef fillet with wasabi potato cakes and spicy beetroot

By: Tony Tobin From: Market Kitchen

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
50 mins
Cook time:
30 mins
Serves:
4

Tony Tobin's potato cakes pack a real punch and make a good match with spicy beetroot and tender fillet steak

Ingredients

For the beetroot

For the potato cakes

  • 2 large Potatoes
  • 1 tsp Wasabi
  • 1 tbsp horseradish sauce
  • 2 egg yolks
  • 1 tbsp chopped Chives
  • fine sea salt and freshly ground black pepper

For the beef

  • 3 tbsp Olive oil
  • 4 fillet beef steaks, each 175g
Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Grate the beetroot into a metal bowl.

2. Toast the fennel seeds in a dry saucepan and grind to a powder in a spice grinder.

3. Return the fennel seeds to the pan, stir in the vinegar, sugar, garlic, ginger and chilli and bring to the boil. Cook for 20 minutes before pouring over the grated beetroot. Set aside to cool.

4. Boil the potatoes in their skins until tender (15-20 minutes), leave to cool slightly, and peel.

5. Crush the potatoes with a fork and add the wasabi, horseradish, yolks and chives. Mix well and season to taste.

6. Lightly oil a non-stick frying pan and 4 egg poaching rings. Fill the rings with the mixture and cook over a moderate heat until golden brown on both sides, turning once half way through cooking.

7. Heat a grill pan, brush the beef fillets with a little oil and cook for 3-4 minutes on each side. Leave to rest in a warm place.

8. To serve, place a potato cake onto a warm dinner plate, slice the beef and arrange on top. Spoon the beetroot mixture on top and drizzle a little of the juice around before serving.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation