How to Prepare Perfect Fillet Steak with Roasted Beets and Zingy Cottage Cheese

Fillet Steak with Roasted Beets and Zingy Cottage Cheese. Roast Beets For Sweetness & Add A Balsamic Glaze. 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.

Unwrap it and remove the beets, discarding the rosemary sprigs. Once cooled slightly, peel the beets and discard the charred skin. Cut the beets into irregular chunks and place in a bowl. You can have Fillet Steak with Roasted Beets and Zingy Cottage Cheese using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fillet Steak with Roasted Beets and Zingy Cottage Cheese

You need of Beetroot.
It's 4 of cooked beetroots (fewer if they're big).
It's 1 of A sprig of fresh rosemary (or 1tsp dried).
Prepare 1 of A small handful of fresh basil leaves.
It's 1 tbsp of red wine vinegar.
You need 1 tbsp of olive oil.
It's of Steak.
Prepare 2 of fillet steaks.
It's of Cottage Cheese.
Prepare 300 ml of cottage cheese.
You need 1 of A sprig of fresh thyme.
You need 1/2 of a lemon (zest and juice).
Prepare 1 tbsp of olive oil.

Allow the steak to rest while you wilt the spinach in a covered pan on a low heat. Remove from pan and let rest while you assemble salad. To a large serving bowl add spinach, arugula, edamame, grated carrots, green onions, roasted beets, goat cheese crumbles and raw sliced almonds. Top with sliced steak and serve with balsamic dressing.

Fillet Steak with Roasted Beets and Zingy Cottage Cheese instructions

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! :).

While beets roast, make Mushroom Gravy. Gently stir and allow to slowly melt. Toss the roasted beet sticks with the blue. In a medium skillet, brown butter, add walnuts, shallot; remove from heat and add Blue Cheese and rosemary. Gentle stir and allow to slowly melt.