Fillet Steak with Roasted Beets and Zingy Cottage Cheese Recipe

Name: Fillet Steak with Roasted Beets and Zingy Cottage Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cooked beetroots (fewer if they're big); 1 A sprig of fresh rosemary (or 1tsp dried); 1 A small handful of fresh basil leaves; 1 tbsp red wine vinegar; 1 tbsp olive oil; 2 fillet steaks; 300 ml cottage cheese; 1 A sprig of fresh thyme; 1/2 a lemon (zest and juice); 1 tbsp olive oil

Servings: persons

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

1
PREHEAT the oven to 200C.
2
Cut the beetroot into big chunks and place them in a roasting tray.
3
Drizzle with olive oil, sprinkel over the rosemary and season.
4
Whack the tray in the oven for 30 mins, shaking it around every now and then.
5
MEANWHILE, make a start on the cottage cheese.
6
Put the lemon zest and juice in a bowl along with the olive oil and picked thyme leaves.
7
Once the beetroot has been in for about 10 minutes, make a start on the steaks.
8
First season them heavily with salt and pepper.
9
Put a frying pan on a medium heat and melt together a knob of butter and a glug of oil.
10
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.
11
That assumes that the steaks are about 2cm thick, so again adjust as necessary if they're thicker or thinner).
12
Once the steaks are cooked, wrap them in foil and leave them to rest in a warm place.
13
A couple of minutes before the beetroot is done finish off the cottage cheese.
14
Add it to the bowl containing the lemon, etc.
15
and gently mix it in.
16
Season to taste with salt and pepper.
17
When the beetroots are cooked, toss them in a bowl with the vinegar, oil, basil leaves and some seasoning.
18
Plate up and enjoy!
19
:)

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cooked beetroots (fewer if they're big), 1 A sprig of fresh rosemary (or 1tsp dried), 1 A small handful of fresh basil leaves, 1 tbsp red wine vinegar, and more.

Yes, Fillet Steak with Roasted Beets and Zingy Cottage Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillet Steak with Roasted Beets and Zingy Cottage Cheese

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