Serves: 2
Preparation time: 15 minutes
Ingredients
- 250g x 2 prime buffalo eye fillet (take the time to source good quality meat from your local butcher)
- 2 medium beetroot
- handful of baby spinach
- 200g mushrooms
- olive oil
- 1 tbp butter
- 1 tbsp hot english mustard
- 100ml red wine
- 200ml beef stock
- 1 tsp redcurrant jelly
Instructions
Pre heat the oven to 200 degrees. Put the beetroot on a tray coat beets in olive oil, then season.
Roast beetroot for half an hour then put the potatoes in and roast for a further half an hour. Thstart making the glaze.
Saute the mushrooms in the butter then add mustard, red current jelly, red wine, beef stock and reduce to a glaze. Remove your vegetables, peel and slice the beetroot.
Cook your buffalo eye fillet medium rare and serve on a bed of baby spinach. Add your roasted beets to the plate and nape the sauce over the fillet.