Beef Fillet with Beetroot, Capers and Pistachios

Ingredients

• 600 g beetroot (6 small beetroots)
• Salt
• 6 tbsp Olive oil
• 1 tbsp balsamic vinegar
• 50 g mixed salad greens
• 4 sprigs dill
• 2 Spring Onions
• 1 tbsp Lemon Juice
• 1 tbsp white balsamic vinegar
• black pepper
• 600 g beef fillet
• 15 g small caper berries (≈1 Tbsp)
• 30 g chopped pistachio nuts (≈2 Tbsp)
• pink sea salt flakes (e.g., Murray River salt)

Instructions

1. 1.

   Wash and trim the beetroot, leaving some green. Quarter the roots, place them in a baking dish, season with salt, drizzle with 1 Tbsp olive oil and balsamic vinegar. Roast in a preheated oven at 200 °C (180 °C fan or gas level 3) for 30–35 minutes. Remove and lower the temperature to 100 °C with top and bottom heat.

2. 2.

   During roasting, wash and dry the salad leaves, tear larger ones into pieces. Rinse dill, pat dry and cut off the tips. Trim spring onions, rinse and slice thinly into rings.

3. 3.

   Whisk together lemon juice, white balsamic vinegar, salt, pepper and 3 Tbsp olive oil for the dressing.

4. 4.

   Pat the beef fillet dry and season with salt. Heat remaining oil in an oven‑proof pan over high heat. Sear the meat on all sides for 3–4 minutes. Transfer to the oven and cook for an additional 10 minutes.

5. 5.

   Remove the steak from the oven, let it rest for 5 minutes, then slice into 1 cm thick pieces and arrange on plates. Distribute beetroot cubes and salad leaves beside the meat. Drizzle the salad with the dressing and sprinkle everything with spring onions, caper berries, pistachios, pepper, sea salt flakes and dill sprigs.