Seared Fillet with Asian Dressing and Beetroot Mash

Winter Citrus and Trout Plate with Tangerine and Paprika Mayonnaise
July 18, 2017
Seared Fillet with Asian Dressing and Beetroot Mash
July 18, 2017
Print Recipe
Seared Fillet with Asian Dressing and Beetroot Mash
The exotic flavour and colour of this dish puts it right up there with one of my winter favourites. This dish is really easy to prepare and guaranteed to wow your guests. Serving it on a big platter with all the ingredients deconstructed, adds extra texture. The mash and pickles can be prepared in advance and the fillet seared just before serving.
Prep Time 30 minutes
Cook Time 12 to 15 minutes
Servings
people
Ingredients
  • 8 waxy potatoes peeled
  • 2 tablespoons Butter
  • 100 g grated beetroot (keep the pickling juice for the onions)
  • 50 ml cream
  • salt and pepper
  • 1 large red onion
  • 1 teaspoon sugar
  • pinch of fennel seeds
  • 4 x 200 g New York cut fillet steak seasoned with salt and pepper
  • 50 ml olive oil
  • 50 ml brandy
  • 100 ml soya sauce
  • 1 tablespoon soft brown sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 chopped red birdseye chilli (optional)
  • 100 ml Nomu beef stock
Prep Time 30 minutes
Cook Time 12 to 15 minutes
Servings
people
Ingredients
  • 8 waxy potatoes peeled
  • 2 tablespoons Butter
  • 100 g grated beetroot (keep the pickling juice for the onions)
  • 50 ml cream
  • salt and pepper
  • 1 large red onion
  • 1 teaspoon sugar
  • pinch of fennel seeds
  • 4 x 200 g New York cut fillet steak seasoned with salt and pepper
  • 50 ml olive oil
  • 50 ml brandy
  • 100 ml soya sauce
  • 1 tablespoon soft brown sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 chopped red birdseye chilli (optional)
  • 100 ml Nomu beef stock
Instructions
  1. Boil the potatoes in salted water until cooked, strain and mash with the beetroot, butter, cream and salt and pepper until smooth. Keep warm.
  2. Thinly slice the red onions and place in a bowl with the pickling juices from the beetroot, sugar and fennel seeds marinate until needed for plating.
  3. Heat a frying pan until searingly hot. Add the olive oil and pan fry the fillets 2 minutes on a side. Add the brandy and flambé the fillets. Remove the fillets as soon as the flames have dissipated and let them rest on the side.
  4. Add the soya sauce, sugar, ginger, garlic, chilli and stock to the pan. Reduce the liquid by a third and let it rest until ready for plating.
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