Stretch your chef muscles with this gourmet dinner idea.
Ingredients
- 2 bunches baby red beetroot, trimmed
- 2 bunches baby golden beetroot, trimmed
- 1 bunch baby leeks, trimmed, rinsed
- 125g soft butter
- 1 tablespoon aged white wine vinegar
- 2 anchovy fillets, finely chopped
- 1/2 small clove garlic, crushed
- 2 tablespoons chopped French tarragon leaves, plus extra sprigs
- 6 x 400g Angus beef sirloin steaks
- 2 tablespoons extra virgin olive oil, plus extra, to cook
- 3 blood oranges, peeled, cut into rounds
- 2 teaspoons sherry vinegar
Method
- Step 1Cook red and golden beetroot separately in a saucepan of simmering water for 25 minutes or until tender (the time will depend on the size). Drain, cool, then peel and halve. Cook leeks in a saucepan of simmering water for 5 minutes or until tender. Drain and cool.
- Step 2Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.
- Step 3Preheat oven to 190°C.
- Step 4Brush steaks with a little oil. Season. Heat a chargrill pan over high heat until hot, then cook steaks for 2 minutes each side. Transfer to roasting pan and cook for a further 2–3 minutes. Remove and rest for 10 minutes.
- Step 5To serve, combine beetroot, leeks, blood orange, tarragon sprigs, vinegar and oil in a bowl, season and toss gently to combine. Divide among plates and place a steak to the side topped with a spoonful of anchovy butter.
- High protein
- Low carb
- Lower gi
Nutrition
3609 kj
Energy
43g
Fat Total
20g
Saturated Fat
7g
Fibre
98g
Protein
281mg
Cholesterol
480.37mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel
0