WORDS��AMY�GRIER��NUTRITIONAL�INFORMATION�FROM�MELANIE�FLOWER��NATURAL-HEALTHCARE�NET��
F O O D
GOURMET GOURMET ON T H E GO
DESIGNER DINNER
Fillet steak
with beetroot
rosti and
red wine jus
This tasty number was cherrypicked
from the crème of
MasterChef’s past contestants’
recipes for John Torode and Greg
Wallace’s new MasterChef cookbook.
From quarter-finalist Cheryl Avery, the
sweet beetroot contrasts brilliantly
with the bitter kale and complements
the richness of the steak. It’s good.
Preparation time 45 minutes
Ingredients (serves 4)
X 4 fillets of beef X 2 tbsps olive oil
X 50g curly kale For the jus: X 4 garlic
cloves X 1 tbsp olive oil X 100ml red
wine X 100ml beef stock X For the
rosti: X 2 beetroot, peeled and grated
X 2 large potatoes, peeled and grated
X 1 small onion, grated X salt and
freshly ground black pepper X 1 large
egg, beaten X 1-2 tbsp vegetable oil
Method Step 1: Preheat the oven to
190°C. For the jus, toss the garlic in
olive oil, roast for 15-20 mins. Set aside.
Step 2: For the rosti, mix together the
beetroot and potatoes, squeeze out
the excess liquid, then stir in the onion.
Season it with salt and pepper, and
bind it all together with an egg. Then
shape the mixture into four circles.
Per portion:
Fat: 6.1g
Kcals: 464.6
Step 3: Fry each rosti in hot oil until
crisp. Transfer to the oven for 6-8 mins.
Step 4: Rub the steaks with olive oil
and season on both sides. For a steak
2-21/4 inches thick, fry for 2-3 mins on
each side for a medium finish. Remove
it from the pan and leave to rest.
Step 5: Steam the kale for 5 minutes.
Season it and put it to one side.
Step 6: To finish the jus, pour the red
wine into the frying pan that the steak
MAKE�THE�PERFECT�STEAK
Aussie chef, restaurateur and inadvertent sex symbol,
John Torode, shares his tips for the perfect steak
X Snip the line of sinew that runs between the fat and the
flesh of the steak. This will stop it getting stuck in your
teeth and make it easier and more tender to eat.
X Always oil the steak and never the pan – this way the flavour
gets directly into the meat and doesn’t cook out. Season the
meat after the oil is on and cook in a really hot pan.
X Turn it over once only
and cook for exactly the
same amount of time on
each side. The general
rule for a medium steak
is two minutes each side.
THE MASTERCHEF
BOYS: THEY KNOW
THEIR MEAT
was cooked in. Squeeze in the flesh
from the roasted garlic, mash it with
a fork until it is smooth and stir it into
the red wine. Stir in the beef stock
and simmer for 1-2 minutes.
Step 7: Layer the rosti, curly kale
and steak, then drizzle over the jus
and serve immediately.
From The MasterChef Cookbook,
Dorling Kindersley, £20, available
to pre-order on Amazon now
TIME TO GET BUSY
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