Beef Fillet in Herb Spice Coating
Lean beef fillet wrapped in a fragrant herb spice coating served with beetroot vegetable: the lean meat provides easily digestible protein and replenishes iron stores.
Ingredients
- 250 g fresh beets (2 whole beets)
- 1 tsp Caraway seeds
- Salt
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 400 g beef fillet (center cut)
- 1 tbsp Olive Oil
- 2 shallots
- 20 g butter
- 100 ml white wine (or broth)
- Pepper
- 0.5 lemon
- 1 bundle chives
Instructions
-
1.
Wash beets thoroughly, place them in a pot and cover with cold water. Add caraway seeds and a pinch of salt. Cook covered over low heat for 50-60 minutes.
-
2.
Meanwhile, lightly toast fennel and coriander seeds in a dry pan until fragrant. Roughly crush them in a mortar or chop on the counter with a knife.
-
3.
Rinse the beef fillet and pat it dry. Lightly season with salt and press the crushed spices onto all sides.
-
4.
Sear the beef fillet in hot oil over high heat for a short time on each side, then transfer to a baking tray. Roast in a preheated oven at 100 °C (fan: not recommended, gas: level 1) on the middle rack for 40-45 minutes. For more well‑done meat, roast an additional 15-20 minutes.
-
5.
Drain the beets and let them cool. Remove the skin, cut into sticks, and set aside. Wear gloves to avoid staining.
-
6.
Peel shallots and slice into thin strips.
-
7.
Five minutes before the beef finishes cooking, melt butter in a pot and sauté the shallot strips over medium heat until translucent.
-
8.
Add white wine or broth and bring to a boil.
-
9.
Add beets and warm through. Squeeze 1 tsp lemon juice. Season beetroot with salt, pepper, and lemon juice.
-
10.
Wash chives, shake dry, and cut into fine ribbons.
-
11.
Roll the cooked beef fillet in the chive ribbons, slice crosswise, and serve with beetroot. Pair with boiled potatoes tossed in dill.
