Roast fillet of beef

Method

1. Put the beetroot in a pan of boiling salted water with a dash of white wine vinegar. Boil for about 30 minutes until nearly tender - there should still be a little resistance when pricked with a skewer or sharp knife.

2. Preheat the oven to 190C/gas 5.

3. When the beetroot is cooked, drain the beetroot well. Leave until it is cool enough to handle and peel - you may want to wear plastic gloves to prevent your hands from staining; set aside.

4. For the beef:: season the beef, heat the vegetable oil in a large ovenproof and seal the meat. Transfer the beef to the oven and bake for 8-12 minutes, depending on how you like your beef. Remove the beef from the oven, cover in aluminium foil and leave to rest for 10 minutes in a warm place.

5. For the parsnip purée: boil the parsnips in the milk over a medium heat until tender.

6. Drain off half the milk and mash with a potato masher or ricer until smooth. Keep warm.

7. For the broccoli and cauliflower: boil the broccoli and cauliflower in a large pan of boiling salted water until tender and drain. Add the butter to the broccoli and cauliflower and keep warm.

8. Poach the beetroot in the red wine and cassis until tender, drain well and keep warm.

9. Serve the beetroot with the beef, parsnip purée and buttered broccoli and cauliflower.


Made with produce from Ardross Farm - finalists of the Local Food Hero Awards 2007.