Braised mushroom, beef, beetroot and greens with chilli

Ingredients

1	Beetroot, large
2 Tbsp	Olive oil
1	Salt & freshly ground pepper, to season
500 g	Spinach leaves
400 g	Portobello mushrooms (Main)
400 g	Beef sirloin (Main)

Dressing

2 cloves	Garlic, crushed
1	Red chilli, deseeded and sliced
1	Red pepper, roasted and deseeded, chopped
2	Tomatoes, roasted and deseeded, chopped
3	Anchovies, finely sliced
½ cup	Extra virgin olive oil
1 tsp	Salt
1 tsp	Brown sugar

Directions

1. Make the dressing by combining all ingredients, then let rest for at least 30 minutes for the flavours to develop.
2. Peel and slice the beetroot into thin rounds. Season.
3. Heat a fry pan then add the olive oil and cook the beetroot for 1 minute on each side. Remove from the pan.
4. Add the sirloin to the hot pan, season well and sear for 3 minutes on each side. Cover with foil and rest for 5 minutes before slicing.
5. Add the sliced mushrooms to the hot pan, season then cook over a gentle heat for 5 minutes. Add the spinach leaves and let wilt.
6. Serve the beetroot, sirloin, mushrooms and spinach layered with the dressing.