7 Colours (My version) | Beef Fillet with Beetroot Puree, Sauted Baby Carrots, Red Wine Sauce and Roasted Onions

7 Colours (My version) | Beef Fillet with Beetroot Puree, Sauted Baby Carrots, Red Wine Sauce and Roasted Onions

We grew up knowing that Sundays is thee day for a family feast and we dont skimp on anything, I mean we treat ourselves to a dam good meal that we will rave about the entire week. Mama would cut up some beetroot, pumpkin, green beans the whole lot. And when the oven is on, you know Sunday lunch is about to be LIT

Now as a chef it does sometimes become tricky to do a dish that people would rave about the entire week or month to make it worth your while but I do my best to have such a dish on my menu. Now I promise that this plate would make a great lunch or dinner party treat and your friends will be impressed as to how you pulled it off

At our restaurant, we serve Beef fillet with beetroot puree, sauted baby carrots, red wine sauce and roasted onions. Now this is not exactly 7 colours but it does represent that sense of this is a good Sunday meal or in fact any day meal to be prepared for friends or family.

Do try this recipe out and let me know what you think

Chef Obie

Serves 2 to 4

Ingredients

600g beef tenderloin (ask your butcher to clean and cut it for you into 180g portions)

2 teaspoons rosemary, freshly chopped

1 teaspoon sea salt

1 teaspoon cracked black pepper

1 tablespoon olive oil or good quality seed oil

Beetroot puree

1kg beetroot, peeled and cooked

1 teaspoon sea salt

1 teaspoon cracked black pepper

1 tablespoon olive oil or good quality seed oil

Baby carrots

2 punnets baby carrots, peeled and tops trimmed if desired

1 teaspoon sea salt

1 teaspoon cracked black pepper

Roasted Onions

1 onion, peeled and cut into small wedges

1 teaspoon sea salt

1 teaspoon cracked black pepper

1 tablespoon olive oil or good quality seed oil

Red Wine Sauce

300ml red wine

600ml beef stock/chicken stock, purchase sachets of beef/chicken stock at checkers or spar

Salt and pepper, to taste

Directions

Pre-heat your oven to 200 degrees. Get all your ingredients ready before you commence cooking (peel all vegetables that need to be peeled). For the beef, remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt, rosemary and pepper.

Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.

Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the time it will take. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving, this is important to bring your steak to its final serving temperature.

For the beetroot puree, peel and cut beetroot into chunks. Place cut beetroot into a pot with water and bring to a boil until fork tender. Once cooked, blend into a puree and season with salt, pepper and olive oil. Set aside. For the carrots, peel and blanch them in boiling water. Refresh (strain them and rinse under cold running water), saut with olive oil in a hot pan. Season and set aside.

For the onions, peel and cut into wedges. Season with the rest of the ingredients and roast in oven till done to your liking (if not sure, roast for 10 minutes). For the sauce, bring the stock to a boil and add the wine, reduce by half and check seasoning.

To plate (get your artistic side out), place a spoon of puree on your plate, roasted onions and your sauted carrots. Cut your fillets in half and place on top of the puree. Drizzle over the red wine sauce and garnish with some micro herbs. Serve and enjoy with a glass of red wine.

Chef Obakeng

Instagram | @chef_obiemholo

Twitter | @chef_obiemholo



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