Easiest Way to Prepare Ultimate Fillet Steak with Roasted Beets and Zingy Cottage Cheese

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fillet steak with roasted beets and zingy cottage cheese. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Fillet Steak with Roasted Beets and Zingy Cottage Cheese is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Fillet Steak with Roasted Beets and Zingy Cottage Cheese is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fillet steak with roasted beets and zingy cottage cheese using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fillet Steak with Roasted Beets and Zingy Cottage Cheese:

1. Prepare Beetroot
2. Make ready 4 cooked beetroots (fewer if they're big)
3. Prepare 1 A sprig of fresh rosemary (or 1tsp dried)
4. Prepare 1 A small handful of fresh basil leaves
5. Get 1 tbsp red wine vinegar
6. Make ready 1 tbsp olive oil
7. Make ready Steak
8. Take 2 fillet steaks
9. Take Cottage Cheese
10. Take 300 ml cottage cheese
11. Take 1 A sprig of fresh thyme
12. Take 1/2 a lemon (zest and juice)
13. Make ready 1 tbsp olive oil

Instructions to make Fillet Steak with Roasted Beets and Zingy Cottage Cheese:

1. PREHEAT the oven to 200C. Cut the beetroot into big chunks and place them in a roasting tray. Drizzle with olive oil, sprinkel over the rosemary and season. Whack the tray in the oven for 30 mins, shaking it around every now and then.
2. MEANWHILE, make a start on the cottage cheese. Put the lemon zest and juice in a bowl along with the olive oil and picked thyme leaves.
3. Once the beetroot has been in for about 10 minutes, make a start on the steaks. First season them heavily with salt and pepper. Put a frying pan on a medium heat and melt together a knob of butter and a glug of oil. Once the oil is hot put the steaks in and cook them (4 minutes on each side will be medium, so do more or less depending on your taste. That assumes that the steaks are about 2cm thick, so again adjust as necessary if they're thicker or thinner). Once the steaks are cooked, wrap them in foil and leave them to rest in a warm place.
4. A couple of minutes before the beetroot is done finish off the cottage cheese. Add it to the bowl containing the lemon, etc. and gently mix it in. Season to taste with salt and pepper.
5. When the beetroots are cooked, toss them in a bowl with the vinegar, oil, basil leaves and some seasoning.
6. Plate up and enjoy! :)

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