Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 220 °C. Peel the beetroot and cut it into cubes about 2 cm across. Toss with 12 ml of the olive oil, the balsamic vinegar and 3 g of the salt.
Roast the beetroot
Spread the beetroot in a single layer on a baking tray and roast for 25 to 30 minutes at 220 °C. Turn it halfway through cooking. The cubes should be tender but still hold their shape, with lightly browned edges.
Boil the potatoes and mix the cream
Put the potatoes in a saucepan, cover with 1.8 l of water, add 5 g of the salt and bring to a boil. Cook for 18 to 22 minutes, until they can be pierced easily with a knife, then drain. Mix the sour cream with the horseradish, lemon juice and finely chopped dill.
Sear the steaks
Pat the steaks dry with a paper towel, season both sides with the remaining 2 g of salt and add the pepper. Heat a frying pan, add the remaining 8 ml of oil and sear the steaks for about 2 to 3 minutes on each side. After cooking, the meat should reach 60 to 63 °C at its thickest point. Transfer it to a board and let it rest for 5 minutes.
Slice and serve
Slice the steaks across the grain. Divide the potatoes and roasted beetroot among plates, add the meat and horseradish cream. Serve immediately, while the potatoes are warm and the meat is juicy.
