Char-grilled Scotch fillet with beetroot purée, horseradish cream and crisp fried onions


  • Serves 4 people

  • For deep-frying: vegetable oil
  • 2 onions, thinly sliced into rings on a mandolin
  • 4 Scotch fillets (about 200gm each), trimmed, at room temperature
  • 60 ml (¼ cup) olive oil
  • Beetroot purée
  • 2 beetroot, trimmed
  • 60 ml (¼ cup) olive oil
  • 3 garlic cloves, finely chopped
  • 1 tbsp aged red wine vinegar, or to taste
  • 2 tsp ground cumin
  • Horseradish cream
  • 125 ml (½ cup) pouring cream
  • 1 tsp Dijon mustard, or to taste
  • 1½ tbsp freshly grated horseradish
  • ½ tbsp lemon juice, or to taste
01   For beetroot purée, preheat oven to 180C. Wrap beetroot in foil and roast until tender (50 minutes-1 hour). Cool, then peel, coarsely chop and process in a food processor until finely chopped. Meanwhile, heat olive oil in a frying pan over low-medium heat, add garlic and sauté until fragrant (20-30 seconds). Add to purée with vinegar and cumin, process until smooth, season to taste, set aside. Just before serving, warm in a saucepan over low heat.
02   Preheat vegetable oil to 130C in a large deep-sided saucepan or deep-fryer. Rinse onion rings in a colander under cold running water, drain well on absorbent paper and pat dry. Deep-fry in batches, stirring occasionally, until crisp (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper, set aside.
03   Meanwhile, heat a char-grill pan over high heat, brush steaks with olive oil, season to taste and grill, turning once, until cooked to your liking (2-3 minutes each side for rare). Cover loosely with foil, set aside to rest (3-5 minutes).
04   Meanwhile, for horseradish cream, whisk cream and mustard in a bowl to soft peaks. Stir through horseradish and lemon juice, season to taste. Serve with thickly sliced Scotch fillet, beetroot purée and crisp fried onions.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.







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