Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan Recipe

Name: Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
2
Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning.
3
Wrap and roast until tender.
4
Cooking time depends on size.
5
Mix the rosemary salt and pepper on a board.
6
Roll and press the fillet of beef over this, making sure all sticks to the meat.
7
In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes.
8
Remove from the pan.
9
Allow it to rest for 5 minutes, then slice it all up as thinly as you can.
10
Lay the slices on a large plate.
11
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat.
12
Now mix the horseradish and creme fraiche together.
13
It has to be seasoned well, usually needing a little white wine vinegar or lemon juice.
14
Dribble this over the beetroots.
15
Dress some watercress with olive oil and lemon juice.
16
Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

1222

kcal

Calories

Fat

Carbs

114

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 11 ingredients. The key ingredients include: 1 1/2 pounds (680 grams) baby beetroots, Olive oil, Approximately 10 tablespoons balsamic vinegar, Salt and freshly ground black pepper, and more.

Yes, Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan 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.

Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan

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