Wensleydale fillet of beef on roasted beetroot

  • Serves6
  • DifficultyEasy
1 tbsp olive oil
Four (140g) fillet steaks
1 tsp celery and garlic salt
1/2 tsp chilli powder
55g Wensleydale cheese
Splash oil
60g butter
225g pickled beetroot
1 tsp cumin seeds
6 tomatoes
1/2 clove garlic, crushed
280ml chicken stock
25g chopped chives
Salt and pepper
1) Heat the olive oil. Season the steaks with the celery and garlic salts and the chilli powder. Make a hole in middle of each steak and poke in pieces of cheese. Saute the steaks in the oil.

2) Meanwhile heat 30g of the butter and add the quartered beetroots; cook until they colour and then add the cumin.

3) Cut the tomatoes in quarters and stew in the remaining butter with the garlic.

4) When the steaks are cooked, take them out and rinse the pan. Add the chicken stock and the chives, cook until the sauce is thickened.

5) Mix the beetroot and tomatoes and put into a bowl to serve. Put the steak on top; pour the sauce over the steak and serve.

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