roast beef fillet with raw beetroot salad

  • ¼ cup (60ml) apple cider vinegar
  • 1 tablespoon honey
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated fresh horseradish+
  • 1 clove garlic, crushed
  • 800g beef eye fillet, trimmed and tied 
  • 3 bunches heirloom and target beetroot, scrubbed and thinly sliced
  • 3 cups (45g) watercress
  • 50g marinated Persian feta
  • 2 tablespoons finely chopped chives
  1. Preheat oven to 200°C (400°F). To make the dressing, place the vinegar, honey, salt, pepper and half the oil in a bowl and whisk  to combine. Set aside.
  2. Place the remaining oil, the horseradish and garlic in a large  bowl and stir to combine. Brush the beef with the oil mixture and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until browned. Place on an oven tray and cook for 10–15 minutes for medium-rare or until cooked to your liking. Allow to rest for 10 minutes before slicing.
  3. Place the beetroot, watercress, feta, chives and dressing in a  large bowl and toss to combine. Divide the salad and beef between  plates to serve.  Serves 4.

+ If you can’t find fresh horseradish, you can substitute with  grated horseradish (available in a jar from the supermarket).

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