Food recipes

Beetroot steaks


Here is a great fall recipe to accompany beef steak, with beetroot, orange and pumpkin.

Ingredients for 4 persons :

  • 1 beet flood (red)
  • 2 organic oranges
  • 4 tbsp. tablespoon of sugar
  • 3 tbsp. tablespoon of apple cider vinegar
  • 800 g of pumpkin
  • 150 g shallots
  • 50 g semi-salted butter
  • 4 beef steaks (150 to 200 g each)
  • Fleur de sel, freshly ground pepper

Read also: health benefits of beets

Beetroot steaks

- Peel the beet with a peeler and cut three-quarters into small cubes. The rest will be taken in chips at the time of dressing. Reserve.

- Brush, remove the zest and juice from the oranges.

- Prepare the caramel: in a saucepan, make a caramel, deglaze with vinegar and allow to reduce. Add the orange juice, zest. Bring to a boil and place the diced beets. Reserve.

- Peel and wash the pumpkin. Cut it into pieces and steam it al dente (it should keep firmness).

- Peel and chop the shallots.

- In a frying pan, melt 25 g of semi-salted butter, place the shallots in it, cook for 5 minutes over low heat then add the diced pumpkin. Mix and cook for about 5 minutes.

- Preheat the oven to 180 ° C (th. 6).

- Fry the beef steaks in 25 g of semi-salted butter. Feed them regularly until they reach the desired doneness. Reserve them, in aluminum foil, in the oven at 60 ° C (th. 2) for 5 minutes.

For the dressage:

- Slice the rest of the beetroot into chips. Pass them quickly in the sauce.

- On each plate, place the diced pumpkin, the meat, a few diced beetroot, the beetroot chips and the caramel. Season with fleur de sel and pepper.

Cellar side: wine and beef steak with beetroot

If the cooking and preparation of the beef steak could not be more classic, the accompaniment is both original and rich in taste dimensions, both in terms of flavors and textures.

Both sweet and tangy, fleshy, smooth, floury and crunchy, this preparation complicates the dish, and demands a wine with such generous nature. Thus, a Pic St Loup

presents a power and a sweetness that will blend with all the dimensions of the beef steak, while enhancing the aromas with its spicy character. A Coteaux du Loir rouge, marked by the peppery notes of Pineau d'Aunis, will offer an alternative to those who wish to give "pep" to the whole. Mr. Chassin

Read also: health benefits of beets

Recipe: A. Beauvais, Photo: F. Hamel

Video: Cauliflower Steak with Beetroot hummus and rainbow carrot salad (October 2020).