Recipes

Fillet of beef, with potato and beetroot rosti, baby beets and Madeira sauce

Rosti is a great way to cook potatoes - add in some beetroot to add colour and flavour. Serve with tender beef fillets and a rich Madeira sauce for an impressive dish.

Equipment and preparation: for this recipe you will need two 7.5cm/3in chefs' rings.

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Ingredients

For the beef, salsify and sauce

  • 2 tbsp vegetable oil
  • 4 x 200g/7oz middle-cut beef fillet
  • 180g/6½oz unsalted butter
  • 200g/7oz salsify, peeled and cut into 2cm/1in batons (keep in a bowl of citrus water to prevent browning)
  • 1 banana shallot, thinly sliced
  • 100ml/3½fl oz Madeira
  • 175ml/6fl oz veal jus or stock (alternatively you can use beef stock)
  • 2 tbsp finely chopped fresh chervil
  • salt and freshly ground black pepper

For the rosti and baby beets