- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 medium size beetroot, and their tops
- 2 large potatoes, peeled and diced into 1cm pieces
- 300 ml chicken stock
- 1 tsp malt vinegar
- 1 bottle ale
- 4x180 g portions beef fillet
- olive oil, for frying
- 50 g butter
1. Remove the tops from the beetroot, wash them and set aside. Peel and grate the beetroot.
2. Put the grated beetroot and diced potato into a large heavy-based saucepan. Pour over enough of the chicken stock to cover, add the vinegar and a pinch of salt. Cook over medium heat until just tender.
3. Put the ale and remaining chicken stock into another large, heavy-based saucepan with a pinch of salt and freshly ground black pepper. Put over a low heat and keep at a gentle simmer.
4. Season the beef fillets with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and brown the beef quickly on all sides.
5. Lift the beef from the frying pan into the simmering stock. Remove the stock pan from the heat and leave the beef to poach for 5 minutes. Remove the beef from the stock and keep warm.
6. Add the butter and beetroot tops to the potato and beetroot, reserving a few tender leaves from the tops for decorating. Cook until the mixture achieves a risotto-like consistency.
7. To serve, slice the beef and serve on top of the beetroot. Sprinkle over the reserved beetroot tops.
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