🍽️ Juicy Beef Fillet with Roasted Beetroot, Capers and Pistachios

Name: Juicy Beef Fillet with Roasted Beetroot, Capers and Pistachios
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Beetroot (6 small beetroots); Salt; 6 tbsp Olive oil; 1 tbsp Balsamic vinegar; 50 g Leaf lettuce; 4 sprigs Dill; 2 Spring onions; 1 tbsp Lemon juice; 1 tbsp White balsamic vinegar; Pepper; 600 g Beef fillet; 15 g small caper berries (1 tbsp); 30 g chopped pistachio kernels (2 tbsp); pink salt flakes (e.g. Murray river salt)

436 kcal · 30 min · 4 servings

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Ingredients

600 g Beetroot (6 small beetroots)
Salt
6 tbsp Olive oil
1 tbsp Balsamic vinegar
50 g Leaf lettuce
4 sprigs Dill
2 Spring onions
1 tbsp Lemon juice
1 tbsp White balsamic vinegar
Pepper
600 g Beef fillet
15 g small caper berries (1 tbsp)
30 g chopped pistachio kernels (2 tbsp)
pink salt flakes (e.g. Murray river salt)

Instructions

1. Wash the beetroot thoroughly and remove any dirt. Leave a small piece of the green stem attached. Cut the beetroot into four equal pieces.
2. Place the beetroot pieces in a baking dish. Season with a pinch of salt. Drizzle with one tablespoon of olive oil and some balsamic vinegar.
3. Preheat your oven to 200 degrees Celsius fan (or 220 degrees Celsius conventional). Roast the beetroot in the oven for 30 to 35 minutes.
4. Remove the baking dish from the oven. Reduce the oven temperature to 100 degrees Celsius conventional (top and bottom heat).
5. Wash the salad greens under running water. Spin them dry in a salad spinner. Tear large leaves into bite-sized pieces by hand.
6. Wash the dill and shake off excess water. Pluck the fine dill tips from the stems.
7. Trim and wash the spring onions. Slice them diagonally into thin rings.
8. Combine lemon juice, white balsamic vinegar, salt, and pepper in a small bowl. Whisk in three tablespoons of olive oil to make the dressing.
9. Pat the beef fillet dry with kitchen paper. Season it generously with salt.
10. Heat the remaining oil in an oven-safe pan. Sear the meat on all sides over high heat until browned. This should take about 3 to 4 minutes.
11. Place the pan with the meat into the preheated oven (100 degrees). Finish cooking the meat in the oven for 10 minutes.
12. Remove the meat from the oven. Let it rest on a plate for 5 minutes.
13. Slice the beef fillet diagonally into slices about one centimeter thick.
14. Arrange the salad leaves and the roasted beetroot on the plates. Add the meat slices.
15. Drizzle the salad with the prepared dressing. Sprinkle spring onions, caper buds, and pistachios over everything.
16. Garnish the dish with fresh dill, ground pepper, and coarse salt flakes.

Nutrition per serving

kcal: 436
Protein: 36 g · Fett/Fat: 25 g · Carbs: 16 g