Beef fillet with roasted beetroot and carrot salad
1 bunch(es), trimmed
220 g, trimmed (2 bunches)
1 tbs, (red wine)
lean beef fillet
500 g, fat trimmed
light sour cream
baby spinach leaves
1 tsp, finely chopped
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper. Wrap each beetroot in foil. Place on 1 of the prepared trays. Bake for 30 minutes. Add carrots and lightly spray with oil. Bake for a further 30 minutes. Remove from oven and stand for 10 minutes or until beetroot is cool enough to handle. Using disposable gloves, peel beetroot and cut into wedges.
- Meanwhile, whisk vinegar and oil in a bowl. Set dressing aside.
- Reduce oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef for 2–3 minutes each side or until browned. Transfer to prepared tray. Bake for 15 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow beef to rest for 5 minutes before slicing thickly.
- Meanwhile, place horseradish, sour cream and juice in a small bowl. Season with salt and freshly ground black pepper. Stir to combine. Serve beef with horseradish cream, roasted beetroot and carrot, and spinach. Sprinkle beef with chives and drizzle vegies with dressing.