Ingredients
For the fillet steak
125g/4½oz fillet steak
1 tbsp olive oil
salt and freshly ground black pepper
2 garlic cloves, skin on, lightly crushed with the flat of a knife
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
For the beetroot and artichoke rösti
4 Jerusalem artichokes, peeled and grated
1 baby beetroot, grated
salt and freshly ground black pepper
1 tbsp olive oil
25g/1oz butter
For the red wine sauce
100ml/3½fl oz red wine
1 sprig fresh thyme
50ml/2fl oz boiling water
½ beef stock cube
For the chive cream
1 tbsp Greek-style yoghurt
1 tbsp double cream
2 tbsp chopped fresh chives
rocket leaves, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the steak, tie up the fillet with string to hold it together. Rub the oil, salt and freshly ground black pepper into the meat.
3. Heat an ovenproof griddle pan until hot and sear the fillet steak on all sides for around 2-3 minutes. Transfer to the oven to cook for 5-6 minutes, or until cooked to your liking. Remove from the oven and leave to rest in a warm place.
4. For the beetroot and artichoke rösti, combine the grated artichoke and beetroot in a bowl and season, to taste, with salt and freshly ground black pepper.
5. Heat the oil and butter in a small pan, then pack in the grated artichoke and beetroot mixture. Allow to cook without turning or stirring for 5-6 minutes, until golden-brown underneath, then turn over and cook on the other side until golden-brown.
6. For the red wine sauce, heat the wine and thyme in a pan and simmer until reduced by half. Add the boiling water and the stock cube and simmer for 4-5 minutes.
7. For the chive cream, combine all of the ingredients, except the rocket, in a bowl.
8. To serve, place the rösti in the centre of a serving plate. Remove the string from the beef and place on top of the rösti. Pour over the red wine sauce, top with the chive cream and garnish with rocket leaves.
