Seared Minute Steaks with Balsamic Beets & Horseradish Recipe | Abel & Cole
Seared Minute Steaks with Balsamic Beets & Horseradish
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Prep: 20 mins
Cook: 40 mins
Roasting beetroot and red onion makes the most of their natural sweetness, and brings out the best in organic spuds. Tossed with watercress and topped with speedy minute steaks, a dollop of horseradish crème fraîche makes the meal.
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737 kcal
(per portion)
Ingredients you'll need
  • 400g potatoes
  • A bunch of beetroot
  • 1 red onion
  • ½ x 200g crème fraîche
  • 1 tbsp horseradish mustard
  • 2 top rump minute steaks
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 50g watercress
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
  • Frying pan
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into bite-sized chunks. Remove any leaves from the beetroot (save these for a salad or a stir-fry on another day). Scrub the beetroot. Chop the beetroot into 1cm-thick slices.

  • 2.

    Tumble the potatoes and beetroot into a large roasting tin. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins.

  • 3.

    Meanwhile, peel the red onion and slice it into thin wedges. Set aside.

  • 4.

    Spoon half the pot of crème fraîche into a bowl. Stir in 1 tbsp horseradish mustard. Set aside.

  • 5.

    When the beetroot and potatoes have cooked for 20 mins, scatter the onion into the roasting tin. Turn the veg over in the pan, then return to the oven for a further 15-20 mins, till tender.

  • 6.

    While the veg roast, pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub a little salt and pepper onto the steaks. When the pan is sizzling hot, add the steaks and fry for 30 secs-1 min per side, then transfer them to a plate and set aside to rest for 3-4 mins.

  • 7.

    Peel and finely chop the garlic clove. When the vegetables are cooked, remove the tin from the oven and add the garlic. Pour over 1 tbsp balsamic vinegar and stir. Fold in the watercress.

  • 8.

    Divide the potatoes, beetroot and watercress between a couple of warm plates. Dollop over the horseradish crème fraîche. Slice the steaks and arrange on top. Halve the lemon and squeeze over the juice from 1 half to serve.

  • Tip

    A dollop of crème fraîche goes a long way
    Bake potatoes till fluffy and tender, then top with generous spoonfuls of your leftover crème fraîche, crumbles of goat's cheese and finely chopped soft herbs.

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