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Sam's beef, beetroot and horseradish
Sam's beef, beetroot and horseradish
added by Hugh's Three Good Things

River Cottage Canteen Head Chef Sam Rom's beef, beetroot and horseradish, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 15 mins
Cook Time
  • 50 mins
Servings
  • 2
Ingredients
  • 2 beef chuck steaks
  • 6 medium beetroots, trimmed
  • 2cm fresh horseradish, peeled
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
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Directions

Preheat the oven to 180C

Cut the beetroot into chunks and put into a roasting tin along with some olive oil and salt and pepper. Mix to coat then place in the preheated oven and roast for 40-45 minutes or until tender and caramelised slightly.

Once the beetroot is cooked remove from the oven and grate over the fresh horseradish. Taste and adjust the seasoning as necessary.

Cook the steak as you would any steak in a hot, oiled pan on the hob, seasoning the steak before adding it to the pan. If the steak is very thick then finish off the cooking in the oven until cooked to your liking. Remove the steak and rest before serving.

To serve, slice the steak and serve alongside the beetroot and horseradish mix.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

LINKS

  • Challenge Hugh and win a £2,000 River Cottage bundle
  • Want more? Go to Hugh's Scrapbook at Channel 4
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