Scotch Fillet, Roast Beets & Potato with Baby Spinach, Rocket & Horseradish

Prepare Veg:

Preheat oven to 200°C. Wash the fresh produce, making sure all sand is removed from the beetroot. Dry off and quarter the potatoes and cut the beetroot into small wedges (about 4 per half). (Tip: ensure that potatoes and beetroot are roughly the same size to cook evenly).

Roast Veg:

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Cook Steak:

Heat olive oil in a pan over medium-high heat. Pat dry steak with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 2 - 3 minutes before flipping. Flip 3 times for a total cooking time of about 10 - 12 minutes (or to your preferred doneness). Remove from pan, set aside to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Make Dressing:

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream, horseradish cream (using as much or as little as desired) and 1 TBS of chopped dill. Add in a squeeze of lemon juice, 1 TBS of water and mix well. Season with salt and pepper.

You Plate It:

Toss baby spinach & rocket with balsamic dressing and divide between plates. Top with roasted potatoes, beetroot and beef, sliced to your liking. Garnish with as much dill and horseradish dressing as you wish. Enjoy!