Ingredients
4 beets, scrubbed
½ cup sour cream
12 field mushrooms
1 kg beef eye fillet, at room temperature
¼ cup BROWN SEED MUSTARD
Butter
SIDS SALT & PEPPER to taste
2 tsp SIDS GARLIC SAUCE
Directions
Cook whole beetroot in a saucepan of boiling water for 30-40 minutes until just tender. Drain and refresh with cold water until cool enough to handle. Remove the skins which should slip off easily. Roughly chop beetroot and place in a food processor with the sour cream. Process to form a smooth paste. Season with SIDS SALT & PEPPER. Gently reheat in a saucepan if necessary to serve hot.
Preheat oven to 220°C. Season beef with SIDS SALT & PEPPER and SIDS GARLIC SAUCE. Heat in a large frying pan with an oven-proof handle. Add a little butter and brown the beef over a high heat for 1-2 minutes on all sides. Spread BROWN SEED MUSTARD evenly over the beef. Place pan in the oven to roast beef for 20-25 minutes to cook to medium rare. Remove beef from the oven, cover loosely with foil and leave to rest in a warm place for 10 minutes. Slice thickly to serve. Place mushrooms on a baking tray with a small knob of butter and season with SIDS SALT & PEPPER. Roast for 10 minutes to serve hot with beef and beetroot purée.
