Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fillet steak with roasted beets and zingy cottage cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Learn how to cook the perfect fillet steak with award-winning chef, Julian Davies. See description for more detailed instructions. Today's recipe for Roasted Beet and Cottage Cheese Toast is my favorite way to enjoy red beets.
Fillet Steak with Roasted Beets and Zingy Cottage Cheese is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Fillet Steak with Roasted Beets and Zingy Cottage Cheese is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fillet steak with roasted beets and zingy cottage cheese using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fillet Steak with Roasted Beets and Zingy Cottage Cheese:
- Take Beetroot
- Make ready 4 cooked beetroots (fewer if they're big)
- Take 1 A sprig of fresh rosemary (or 1tsp dried)
- Prepare 1 A small handful of fresh basil leaves
- Get 1 tbsp red wine vinegar
- Take 1 tbsp olive oil
- Prepare Steak
- Make ready 2 fillet steaks
- Prepare Cottage Cheese
- Prepare 300 ml cottage cheese
- Take 1 A sprig of fresh thyme
- Take 1/2 a lemon (zest and juice)
- Get 1 tbsp olive oil
Add remaining garlic cloves to the pan. Add remaining thyme to the pan and roast for. Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives.
Instructions to make Fillet Steak with Roasted Beets and Zingy Cottage Cheese:
- PREHEAT the oven to 200C. Cut the beetroot into big chunks and place them in a roasting tray. Drizzle with olive oil, sprinkel over the rosemary and season. Whack the tray in the oven for 30 mins, shaking it around every now and then.
- MEANWHILE, make a start on the cottage cheese. Put the lemon zest and juice in a bowl along with the olive oil and picked thyme leaves.
- Once the beetroot has been in for about 10 minutes, make a start on the steaks. First season them heavily with salt and pepper. Put a frying pan on a medium heat and melt together a knob of butter and a glug of oil. Once the oil is hot put the steaks in and cook them (4 minutes on each side will be medium, so do more or less depending on your taste. That assumes that the steaks are about 2cm thick, so again adjust as necessary if they're thicker or thinner). Once the steaks are cooked, wrap them in foil and leave them to rest in a warm place.
- A couple of minutes before the beetroot is done finish off the cottage cheese. Add it to the bowl containing the lemon, etc. and gently mix it in. Season to taste with salt and pepper.
- When the beetroots are cooked, toss them in a bowl with the vinegar, oil, basil leaves and some seasoning.
- Plate up and enjoy! :)
Cooking a double fillet steak is easy with this pan to oven method. For perfectly juicy meat, you will know how to cook fillet steak perfectly from now on. Transfer the steak to a rack in a small roasting tin, leave uncovered and place the steak into the hot oven and cook to your liking. Scotch fillet is the name for ribeye steak in Australia, New Zealand, and South Africa. Cut steak into four portions, then top with beets and sauce.
So that is going to wrap this up for this exceptional food fillet steak with roasted beets and zingy cottage cheese recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
