Eye fillet, when just sizzled on the barbecue and still rare on the inside, is quite delicious eaten cold. This makes it a perfect meat pass around, especially when teamed up with sweet beets and the heat and pungency of horseradish. Plain salted potato crisps are an excellent platform on which to showcase these ingredients. However, don’t make these up too early or the crisps just will not be!
Ingredients
| 1 piece | Beef eye fillet steak, about 200g (Main) |
| 1 tsp | Rice bran oil |
| 1 medium | Beetroot, peeled and diced (Main) |
| 1 tsp | Olive oil |
| 2 tsp | Chopped chives |
| 2 Tbsp | Creamed horseradish (Main) |
| ½ cup | Whipped cream |
| 1 tsp | Lemon juice |
| 16 | Potato chips, even sized (Main) |
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Directions
- Heat the barbecue to high. Lightly season the beef with salt and pepper, brush with oil then brown the meat all over until caramelised on the outside, but still quite rare in the centre.
- Allow the meat to cool then wrap with plastic wrap and store in the fridge.
- Cook beetroot in boiling salted water for 10-15 minutes or until tender. Drain well and cool, season with salt and pepper, mix with olive oil and chives.
- Fold horseradish, whipped cream and lemon juice together, season to taste.
- Use a sharp knife to thinly slice the beef, fold over and lay on to potato crisps, place a teaspoon of horseradish cream on top then spoon diced beets into the centre.
