 |
Ingredients
For the beef
1 tbsp coriander seeds
1 tbsp black peppercorns
4 tbsp flatleaf parsley
1 tbsp olive oil
4 x 115g/4oz fillet steaks
salt and freshly ground black pepper
For the butter bean pâté
2 x 420g/15oz can butter beans, drained and rinsed
4 tsp creamed horseradish
5 tbsp/3¼fl oz olive oil
juice and zest of 1 lime
3 tbsp/2fl oz warm water
For roasted roots with bay in a bag
500g/17oz small Charlotte potatoes
4 summer carrots (ends on), peeled and halved horizontally
2 medium parsnips, peeled and quartered lengthwise
1 leek, finely shredded
2 fresh bay leaves
2 tbsp/1¼fl oz olive oil
30g/1oz butter
rock salt and freshly ground black pepper
To serve
100g/3oz watercress
Method
1. For the roasted roots with bay in a bag, preheat the oven to Gas 6/200C/400F.
Take two lengths of greaseproof paper approximately 38cm x 60cm/15in x 24in. Lay one piece horizontally on a large baking tray and top with the other piece (vertically) to form a cross shape.
2. Parboil all the vegetables (except the leek) in boiling water for 10-12 minutes. Drain well and allow to cool slightly.
3. In a large mixing bowl toss the vegetables with the leeks, bay leaves, olive oil and butter. Season with rock salt and black pepper. Pile into the centre of the greaseproof paper and scrunch the edges together to form a Dick Whittington-style bag and tie with string. (This is much easier with a helper!)
4. Place in the oven for 20-25 minutes and cook until the vegetables are steaming hot. Remove from the oven and set aside.
5. Meanwhile, prepare the peppered beef. Place the coriander seeds, peppercorns, parsley and olive oil in a pestle and mortar and pound together to form a coarse paste. (Alternatively, use a mini food processor.)
6. Preheat a griddle pan until hot. Rub the paste over the surface of each steak and sear steaks in the griddle pan for 1-2 minutes on each side or until cooked to your liking. Set to one side to rest.
7. For the butter bean purée, in a food processor or liquidiser, whiz together the butter beans, creamed horseradish, olive oil, lime juice, lime zest and warm water until smooth and creamy. Season well.
8. To serve, place the beef fillets, whole or sliced on a slant, on a mound of watercress. Serve with the butter bean pâté and roasted root vegetables in a bag.
|
|
Email this recipe