Chef note
The vegetables should support the steak, not behave like a side dish pile. Keep them charred, light, and intentional.
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Weekend main
Suya-Spiced Beef Fillet with Beetroot Purée and Charred Garden Vegetables
Meat & PoultryWeekend mainServes 2 to 411 ingredients6 steps
Ingredients
200g fillet steak
4 baby potatoes, thinly sliced
1 cauliflower floret
100g Brussels sprouts
2 cherry tomatoes
4 asparagus spears
1 handful of mizuna leaves
1 beetroot
Red berries, for garnish
Salt and black pepper to taste
Secret spice blend or suya spice
Method
1
Season the fillet steak generously with salt, black pepper, and the secret spice or suya blend, then leave it to marinate briefly.
2
Boil the beetroot until tender, peel it, and blend into a smooth purée.
3
Grill the cauliflower, Brussels sprouts, tomatoes, and asparagus on a lightly oiled griddle until lightly charred and just tender.
4
Sauté the baby potato slices in butter until golden, then briefly grill for a little extra texture.
5
Grill the steak for about 5 minutes per side for medium-rare, adjusting for your preferred doneness, then rest before slicing.
6
Sweep the beetroot purée onto the plate, add the sliced beef, and finish with the vegetables, mizuna, and berries.
Plating direction
Create a dramatic base by sweeping a vibrant beetroot purée across the plate. Arrange the sliced beef fillet in a neat fan, and artfully place the charred vegetables and grilled potato slices around it to create height and texture. Garnish with fresh Mizuna leaves and a few carefully placed red berries for a touch of fine-dining elegance.
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