Name: Peppered beef with beetroot relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbs olive oil; 0.5 small red onion finely chopped; 1 cup(s) Beetroot, canned in brine, drained; 1 medium green apple, unpeeled coarsely grated; 2 tbs red wine vinegar; 2 tsp brown sugar; 0.25 tsp ground all spice; 700 g pumpkin, butternut, raw coarsely chopped; 2 tsp peppercorn medley; 400 g Beef, eye fillet, lean, raw, untrimmed (Buy 4x125g), fat trimmed

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 all spice

¼ tsp

pumpkin, butternut, raw

700 g, coarsely chopped

peppercorn

2 tsp, medley

Beef, eye fillet, lean, raw, untrimmed

400 g, (Buy 4x125g), fat trimmed

Instructions

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.

Notes

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 .

Peppered beef with beetroot relish

Ingredients

Instructions

Notes

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