Peppered beef with beetroot relish
½ small, finely chopped
Beetroot, canned in brine, drained
Green apple, unpeeled
1 medium, coarsely grated
Red wine vinegar
Ground all spice
Pumpkin, butternut, raw
700 g, coarsely chopped
2 tsp, medley
Beef, eye fillet, lean, raw, untrimmed
400 g, (Buy 4x125g), fat trimmed
- 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.
- Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl. Season with salt and pepper. Cover to keep warm.
- Place ground peppercorns on a small plate. Lightly roll edges of each steak in pepper to coat.
- 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.