Easy
20 minutes
20 minutes
Ensure that the beef is at room temperature. Pat dry with paper towel, moisten with olive oil and season with salt.
Sear on both sides in a heavy pan on the stovetop, until char-grilled on the outside but rare inside. Do so for 3 or 4 minutes a side, depending on thickness – if you prefer it less rare, place it in a hot 230ºC oven for a few minutes.
Once cooked to your liking, moisten with the vinegar and season generously with black pepper. Wrap in tinfoil and leave to rest for 5 minutes. Slice and mix with the juices.
To make the beetroot glaze: Reduce the beetroot juice over a high heat for about 15 minutes or until thick and syrupy. Add a squeeze of lemon juice.
To make the sheet potatoes: Preheat the oven to 230ºC. Peel, wash and thinly slice the potatoes. Moisten with a little oil then season. Spread in a flat layer on a baking pan lined with baking paper. Bake for 10 to 15 minutes or until brown and crispy.
To serve: Drizzle the glaze over four large plates. Add the beef slices and top with the potato. Add some rocket leaves moistened with a little olive oil.
Per serving: 2450.9kJ, 43.4g protein, 33.6g fat, 24.5g carbs
TASTE’s take:
The organic beetroot juice available at Woolworths is delicious. Here it is reduced until intensified and syrupy.
