(Main Course - serves 6)
Ingredients
Honey-glazed vegetables
500 g / 1 lb scrubbed, small, firm potatoes with peel
1 sweet potato, coarse pieces (approx. 150 g / 5 oz)
3 large carrots, coarse pieces (approx. 225 g / 8 oz)
1 litre / 1¾ pts water
½ tsp table salt
25 g / 1 oz LURPAK Slightly Salted Butter
1 tbsp honey
2 tsp table salt
freshly ground pepper
6 red onions, halved (approx. 450 g / 15 oz)
800 g / 1¾ lbs roast beef, tied (fillet of beef)
2 tsp table salt
freshly ground pepper
15 g / ½ oz LURPAK Slightly Salted Butter
1 tbsp olive oil
Beetroot tsatziki
1 beetroot, coarsely grated (approx. 100 g /4 oz)
¼ litre / ½ pt yogurt, plain, 10%
2 cloves garlic, crushed
2 tsp olive oil
½ tsp table salt
Decoration:
1 tbsp flatleaved parsley, chopped.
100 ml / 1/5 pt cider vinegar.
Baking time: Approx. 17 min. at 250° C / 475° F / Gas Mark 9.
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Instructions
Honey-glazed vegetables: Pour the two kinds of potatoes and carrots in salted boiling water. Boil at low heat, with the lid on, for approx. 2 min. Drain and steam the vegetables. Add butter, honey, salt and pepper. Turn around and mix well. Fold in the halved onions. Arrange the vegetables on a baking tray lined with baking paper. Bake in the middle of the oven.
Rub the meat with salt and pepper. Heat butter and oil in a pan until golden. Fry the meat at moderate heat on all 4 sides, 8 – 10 min. on each side – according to thickness. Remove the meat from the pan and allow to rest, covered, for approx. 10 min.
Beetroot tsatziki: Pass the beetroot through a sieve. Discard the juice. Stir together beetroot, yogurt, garlic, olive oil and salt. Season.
Serving: Slice the roast beef. Serve the meat with honey-glazed vegetables decorated with parsley and beetroot tsatziki. Sprinkle the vegetables with cider vinegar and season.
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