Ingredients

Method

• 450 g free-range beef steak
• 8 baby beetroot
• Olive oil, for frying
• Sea salt and freshly ground black pepper
• Wild rocket, for garnish
• Crumbled Danish feta, for garnish
• Croutons, for garnish

Method

Ingredients

Preheat the oven to 180°C.

Pan-fry the beef steak in a hot pan with olive oil, sea salt and freshly ground black pepper until medium rare, or cooked to your liking. Set aside to rest then slice.

Roast the baby beetroot or cook in rapidly simmering water for 15 minutes until soft, then peel. Cut into wedges and arrange on 4 plates.

Top with wild rocket, crumbled Danish feta, the steak strips and croutons.

Serve with a mustard and garlic vinaigrette.