Peppered beef with beetroot relish
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Peppercorn
2 tsp, medley
Beef eye fillet, raw
400 g, (Buy 4x125g), fat trimmed
Instructions
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.
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