Beef Fillets with Wasabi Pikelets and Spicy Beetroot

Seared beef fillets served on wasabi potato pikelets with a spiced fennel, ginger, and garlic infused beetroot relish.

Dinner Beef Gourmet Wasabi Beetroot

Estimated Nutrition

Calories

533.2

kcal / serving

2132.8 kcal total

Carbs

51.2g

per serving

204.6 g total

Fat

18.6g

per serving

74.2 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Sugar

CondimentsSauces

700

Malt Vinegar

tbsp

Horseradish Sauce

tsp

Wasabi

Dairy

piece

Egg

Yolks only

Meat

680

Beef Fillet

Four 170g portions

NutsSeeds

0.5

tsp

Fennel Seed

clove

Garlic

Minced

tbsp

Chive

Chopped

Salt

To taste

Pepper

To taste

Vegetables

piece

Beetroot

Small, cooked

tbsp

Ginger

Minced

piece

Potato

Large

Method

Dry fry the fennel seeds and grind into a powder using a spice grinder.

Grill the oiled beef fillets for 3-4 minutes per side and let them rest.

Grate the cooked beetroot into a metal bowl.

Heat an oiled pan and cook the potato mixture in oiled egg rings until golden on both sides.

Crush the potatoes and mix in wasabi, horseradish, egg yolks, and chives.

Boil the potatoes in their skins until soft, then peel them while warm.

Boil the mixture for 20 minutes, pour it over the beetroot, and let it cool.

Mix vinegar, sugar, garlic, ginger, and chilli with the fennel powder.

Top a potato cake with sliced beef and the beetroot mixture to serve.