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Photo of Peppered beef with beetroot relish by WW

Peppered beef with beetroot relish

Total Time
30 min
10 min
20 min


Olive oil

1 tbs

Red onion

½ small, finely chopped

Beetroot, canned in brine, drained

1 cup(s)

Green apple, unpeeled

1 medium, coarsely grated

Red wine vinegar

2 tbs

Brown sugar

2 tsp

Ground allspice

¼ tsp

Butternut pumpkin

700 g, coarsely chopped


2 tsp, medley

Beef eye fillet, raw

400 g, (Buy 4x125g), fat trimmed


  1. Heat half the oil in a small saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add beetroot, apple, vinegar, sugar and allspice and cook, covered, stirring occasionally, for 8–10 minutes or until relish thickens.
  2. Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl. Season with salt and pepper. Cover to keep warm.
  3. Place ground peppercorns on a small plate. Lightly roll edges of each steak in pepper to coat.
  4. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes before serving with mash and relish.


SERVING SUGGESTION: Steamed green beans and yellow patty pan squash. Add it: 2 tbs sultanas to relish in Step 1. Swap it: Beef for butterfly pork medallions .