- 2 fresh Beets (each about 125 grams)
- 1 teaspoon Caraway
- 1 teaspoon Fennel seed
- 1 teaspoon Coriander seeds
- 14 ounces Beef fillet (such as tenderloin or eye of round)
- 1 tablespoon Olive oil
- 2 Shallots
- 1 ounce Butter
- ½ cup White wine (or broth)
- ½ Lemon
- 1 bunch Chives
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.
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.
Rinse beef and pat dry. Season lightly with salt and roll in crushed spices, pressing to adhere.
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.)
Drain beets. When cool enough to handle, peel and cut into long pieces. (Wear gloves to avoid staining your hands.)
Peel shallots and slice thinly.
About 5 minutes before beef is finished cooking, melt butter in pan over medium heat. Cook shallots until translucent.
Add white wine and bring to a boil.
Add beets to pan and cook until warmed through. Squeeze juice from lemon. Season beets with salt, pepper and 1 tablespoon lemon juice.
Rinse chives, shake dry and finely chop.
Roll cooked beef in chives, then slice in half crosswise and serve with beets. Serve immediately, with boiled potatoes and dill, if desired.