1small bunch of beetroot (try and find small - medium beettroot)
1lemon
splash of cider vinegar
a drizzle of extra virgin olive oil
sea salt
Instructions
Roasting the beetroot: Heat the oven to 200C. Scrub the beetroot and trim the stalks, then wrap loosely in foil and place on a baking tray.Cook for 45-50 mins or until tender (check them 20 mins into cooking and add a little water if they look dry). Once they are cooked, set them to the side while you cook the bavette steak.
While the beetroot is roasting, in a small bowl add the creme fraiche and the horseradish to the heat you enjoy. Season with sea salt and a squeeze of lemon.
To cook your steak.Take a large frying pan and place on high heat. Make sure the pan is hot, then add a little oil.Sear the steak on both sides to get a nice brown crust, then reduce to medium heat.Cook each side for approx. 4 mins, basting it with foaming butter.If you have a meat thermometer, aim for an internal temperature of 50 C before resting.Rest for 5 – 10 mins, then slice against the grain.
To serve, find a large serving platter and place the bavette steak on the plate with the beetroot around and dollops of your horseradish mix and garnish with parsley.