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Spice-Crusted Beef with Chivesand Beets

Spice-Crusted Beef with Chives - Spice-Crusted Beef with Chives - Buttery delicacy - slow roasted over low heat
Spice-Crusted Beef with Chives - Buttery delicacy - slow roasted over low heat


Calories:466 kcal
Preparation:35 min
Ready in:105 min
1 serving contains (Percentage of daily recommendation)
Calories466 kcal(23%)
Protein62 g(124%)
Fat18 g(23%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER


For servings

1fresh Beet (each about 125 grams)
½ teaspoonsCaraway
½ teaspoonsFennel seed
½ teaspoonsCoriander seeds
7 ouncesBeef fillet (such as tenderloin or eye of round)
½ tablespoonsOlive oil
½ ouncesButter
¼ cupsWhite wine (or broth)
½ bunchesChives

Kitchen Utensils

1 Pot, 1 Skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mortar, 1 Slotted spatula, 1 Citrus juicer


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1 Scrub beets and cover with cold water in a pot. Add caraway seeds and season with salt. Bring to a boil, then cover pot and cook over low heat until beets are knife-tender, 50-60 minutes.
2 Meanwhile, lightly toast fennel and coriander seeds in a dry pan over medium heat until fragrant and darkened. Remove from pan, let cool slightly and coarsely crush in a mortar or chop with a large knife. 
3 Rinse beef and pat dry. Season lightly with salt and roll in crushed spices, pressing to adhere.
4 Heat oil in pan over high heat. Cook beef on all sides until browned, then transfer to a baking sheet. Roast on middle rack of preheated oven at 100°C (fan: not recommended, gas: mark 1) (approximately 200°F) until medium-rare, 40-45 minutes. (If you want the meat well done, cook another 15-20 minutes.)
5 Drain beets. When cool enough to handle, peel and cut into long pieces. (Wear gloves to avoid staining your hands.)
6 Peel shallots and slice thinly.
7 About 5 minutes before beef is finished cooking, melt butter in pan over medium heat. Cook shallots until translucent.
8 Add white wine and bring to a boil.
9 Add beets to pan and cook until warmed through. Squeeze juice from lemon. Season beets with salt, pepper and 1 tablespoon lemon juice.
10 Rinse chives, shake dry and finely chop.
11 Roll cooked beef in chives, then slice in half crosswise and serve with beets. Serve immediately, with boiled potatoes and dill, if desired.


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