Stretch your chef muscles with this gourmet dinner idea.
- Cook red and golden beetroot separately in a saucepan of simmering water for 25 minutes or until tender (the time will depend on the size). Drain, cool, then peel and halve. Cook leeks in a saucepan of simmering water for 5 minutes or until tender. Drain and cool.
- Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.
- Preheat oven to 190°C.
- Brush steaks with a little oil. Season. Heat a chargrill pan over high heat until hot, then cook steaks for 2 minutes each side. Transfer to roasting pan and cook for a further 2–3 minutes. Remove and rest for 10 minutes.
- To serve, combine beetroot, leeks, blood orange, tarragon sprigs, vinegar and oil in a bowl, season and toss gently to combine. Divide among plates and place a steak to the side topped with a spoonful of anchovy butter.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set