Ingredients
3 medium beetroot, trimmed
3 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar
1 garlic clove, crushed
2 tsp honey
1 tsp Dijon mustard
1 tbsp coriander seeds
1 tbsp cumin seeds
sea salt and black pepper
4 beef fillets, approx 125g each
1 tbsp olive oil
1 Summer Avocado, stoned, peeled and sliced
1 bag pea shoots or watercress
Method
Preheat the oven to 200°C/ Fan 180°C/ 400°F, Gas 6.
Place the beetroot in a roasting tin and cook for about 30 minutes or until tender when pierced. Remove from the oven. When cool enough to handle, peel and cut into wedges.
Whisk together the extra virgin olive oil, white balsamic, garlic, honey and mustard. Cover and stand until ready to use.
Lightly crush the coriander and cumin seeds together with salt and pepper – this can either be done with a pestle and mortar or with a rolling pin. Scatter on a place and roll the beef fillets until lightly coated. Heat a griddle or a heavy based pan and add the oil. Sear the beef for 3 minutes each side. Leave to rest for 5 minutes.
Lightly toss together the avocado, beetroot, pea shoots and dressing. Top with the thinly sliced beef and serve.
Credit
Brought to you from South African Avocadoes.
