Fillet of beef, with potato and beetroot rosti, baby beets and Madeira sauce

Rosti is a great way to cook potatoes – add in some beetroot to add colour and flavour. Serve with tender beef fillets and a rich Madeira sauce for an impressive dish.

Equipment and preparation: for this recipe you will need two 7.5cm/3in chefs’ rings.

Ingredients

For the beef, salsify and sauce
  • 2 tbsp vegetable oil
  • 4 x 200g/7oz middle-cut beef fillet
  • 180g/6½oz unsalted butter
  • 200g/7oz salsify, peeled and cut into 2cm/1in batons (keep in a bowl of citrus water to prevent browning)
  • 1 banana shallot, thinly sliced
  • 100ml/3½fl oz Madeira
  • 175ml/6fl oz veal jus or stock (alternatively you can use beef stock)
  • 2 tbsp finely chopped fresh chervil
  • salt and freshly ground black pepper
For the rosti and baby beets
  • 4 large Maris Piper potatoes, scrubbed, not peeled, coarsely grated
  • 2 beetroots, peeled, coarsely grated
  • 75g/2½oz crème fraîche
  • 1 free-range egg, yolk only
  • 1 tbsp finely chopped fresh parsley
  • 70g/2½oz butter
  • 1 bunch baby beetroots
  • 1 bunch heritage or candied beetroot

Preparation method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Heat the oil in a medium frying pan. Once hot add the beef and cook on each side for 2-3 minutes.

  3. Add 75g/2¾oz butter to the pan and place in the oven for 4-5 minutes depending on the weight of your fillet steak. Leave to rest.

  4. Add 75g/2¾oz butter to a hot pan. Add the salsify and and stir-fry for 3-4 minutes, or until tender and golden-brown.

  5. In a clean pan, heat the remaining butter until foaming then add the shallot. Fry for 3-4 minutes, or until golden-brown.

  6. Add the Madeira and carefully tip the pan towards the flame of the hob, so that the alcohol catches alight. Cook until the liquid has reduced in volume by three-quarters. Add the veal stock, stirring well, and cook for 3-4 minutes, or until reduced in volume by half. Season, to taste, with salt and black pepper. Stir in the chervil.

  7. For the rosti, put the potatoes in a clean tea towel inside a bowl and squeeze out any excess water. Transfer the potato and beetroot into a clean bowl along with the crème fraîche, egg, parsley, salt and pepper. Stir until well combined.

  8. Heat 35g/1¼oz butter in an ovenproof frying pan over a medium heat and place 2 x 7.5cm/3in chefs’ rings in the pan. Spoon the potato mixture into the rings, press down well using a spoon, and cook for 3-4 minutes, or until golden-brown. Remove the rings, turn the rosti, press the mixture down and cook for a further 3-4 minutes. Transfer the pan to the oven for 5-10 minutes, or until tender and cooked through.

  9. Meanwhile, boil the baby beetroots in their skins for 10-15 minutes. Run under cold water and rub off the skins. Heat a medium frying pan and add the remaining butter, add the baby beetroots and cook for 1-2 minutes. Peel the heritage beetroots and cut using a mandolin.

  10. To serve, place the rosti in the centre of the plate and place the beef on top. Put the salsify and beetroot around the rosti and pour over the sauce.

James Martin Recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

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