The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
- 1 1/2 pounds (680 grams) baby beetroots
- Olive oil
- Approximately 10 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1 handful fresh rosemary, finely chopped
- 3 1/2 pound (1.5 kilogram) fillet of beef
- 3 1/2 ounces (100 grams) freshly grated or creamed horseradish
- 7 ounces (200 grams) creme fraiche
- 1 lemon, juiced, or white wine vinegar
- 3 good handfuls watercress
- 3 1/2 ounces (100 grams) shaved Parmesan
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!