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.
Servings Prep Time
4people 30minutes
Cook Time
12 to 15minutes
Servings Prep Time
4people 30minutes
Cook Time
12 to 15minutes
  • 8 waxy potatoespeeled
  • 2tablespoons Butter
  • 100g grated beetroot(keep the pickling juice for the onions)
  • 50ml cream
  • salt and pepper
  • 1large red onion
  • 1teaspoon sugar
  • pinch of fennel seeds
  • 4 x 200g New York cut fillet steakseasoned with salt and pepper
  • 50ml olive oil
  • 50ml brandy
  • 100ml soya sauce
  • 1tablespoon soft brown sugar
  • 1teaspoon grated ginger
  • 1teaspoon grated garlic
  • 1 chopped red birdseye chilli(optional)
  • 100ml Nomu beef stock
  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.