Peppered Beef with Roasted Beets and Balsamic Vinegar
Balsamic vinegar makes a savory glaze for this beef and beets dish.
Prep Time: 15M
Cooking Time: 55M
Serves: Serves 4
- 21/2lb (1.1kg) beef tenderloin
- 1-2 tbsp freshly cracked black pepper
- 2-3 tbsp olive oil
- 1lb 2oz (500g) cooked whole beets, halved if large
- 1 tbsp good-quality balsamic vinegar
- 6 small sweet potatoes, peeled and quartered
- pinch of sea salt
- handful of fresh thyme sprigs
- Preheat the oven to 375°F (190°C). Roll the beef in the pepper, gently pressing it onto the surface to cover well. Put 1 tbsp of the oil in a roasting pan set over high heat. When very hot, add the beef, and cook for 5-6 minutes, turning, until it is lightly browned on all sides.
- Toss the beets with the balsamic vinegar and add to the pan. Toss the sweet potatoes with the remaining oil and add to the pan. Season with a pinch of salt, sprinkle with the thyme, and put in the oven to cook for about 20 minutes if you like your beef rare, 40 minutes for medium, and 50 minutes for well-done.
- Remove the beef and keep warm while it rests. If the potatoes aren't ready, continue cooking until they are golden and beginning to char at the edges. Slice the beef and serve with the beets, sweet potatoes, and a little cream-style horseradish on the side.
- Use dried green peppercorns, if you can find them. They taste just as spicy but with a subtly different flavor.
- To freshly crack peppercorns, crush them with a mortar and pestle, or use a rolling pin.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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