Marinated beef fillet, spiced beetroot and potato rosti, pickled radish and a curry infused jus Recipe

rare beef fillet, pickled radishes and a beetroot and potato rosti all bought together with the warmth of Indian spices.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 5/5

Les ingrédients

Pour people
  • Beef fillet : 500 g
  • Part one of the recipe
  • Raw red beetroot : 100 whole
  • Floury potato(es) : 200 g
  • Garlic clove(s) : 1 whole
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Part two of the recipe
  • Daikon(s) : 100 g
  • Rice wine vinegar : 100 cl
  • Water : 100 cl
  • Maldon salt : 2 pinch(es)
  • Cumin seed(s) : 2 Tsp
  • Dark mustard seed(s) : 2 Tsp
  • Fennel seed(s) : 2 Tsp
  • Curry leaf(-ves) : 10 whole
  • Green chilli(s) : 2 whole
  • Coriander cress : 1 bunch
  • Part three of the recipe
  • Dehydrated veal glaze : 100 g
  • Unsalted butter : 100 g
  • Frying oil : 100 ml



    Trim any sinew from the fillet and cut length-ways into 4 even size pieces.
    Toast off half of the dry spices in a pan and then using a pestle and mortar grind them to a powder.
    Season the fillet strips with half of the powdered spices and the salt and pepper, wrap the fillets in cling film and leave to marinade for at least an hour.


    Bring the potatoes to a boil in a large pan, cook for 6 or 7 minutes, remove from the water and allow to cool.
    Peel the beetroot, reserve the skin. Grate the beetroot and squeeze out any excess water.
    Peel and chop the garlic.
    Grate the potato, combine with the garlic, beetroot and season with a little salt and pepper and the remaining powdered spices .
    Form the mix into golf ball size portions and flatten.


    Add the water, rice wine vinegar, beetroot peelings, half of the remaining whole spices and bring to the boil, reduce to a simmer and leave to infuse for an hour.
    De seed the chilli and cut into very fine strips, peel the daikon and then using the same peeler make long strips of daikon. Add the daikon and radish to the pickle mix and leave for 5 minutes, remove and allow to dry out.

    Take the remaining spices and curry leaves and add the to the veal jus, heat and allow to infuse and reduce to a thick syrup like consistency. Pass through a sieve before serving.


    Heat a large frying pan, when hot add a splash of oil, add the fillets and cook while turning for around 4 minutes, in the last 2 minutes cooking add the butter and spoon this over the fillet, remove the fillet and allow to rest before carving.

    While the beef rests use the same pan to cook the rosti's. Add a little more oil, cook the rosti till golden on each side, around 3 minutes on either side. Remove and dry on kitchen paper to remove any excess oil.

    Place the rosti in the center of a plate, carve the fillet into pieces and place a few on top of the rosti,pour a little of the infused jus over, top with the pickled radish and chilli, then the coriander cress before serving.

Chef's tip

«This dish is based on classic Swiss dishes but using spices really brings it alive, play around with the spices if you dont have them all in your cupboard.»

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