Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 210 °C. Peel the beetroot and cut it into approximately 2 cm cubes. Toss with 5 ml of rapeseed oil and 1.5 g of salt.
Roast the beetroot
Spread the beetroot in a single layer on a baking tray and roast for 35 to 40 minutes at 210 °C. Turn it halfway through cooking; it should be tender with lightly browned edges when done.
Cook the buckwheat
Rinse the buckwheat groats in a sieve. Bring 300 ml of water and 0.5 g of salt to a boil in a saucepan, add the groats, cover and simmer for about 12 minutes. Remove from the heat and leave covered for another 5 minutes to finish cooking.
Sear the tenderloin
Pat the tenderloin dry and cut it into medallions about 2.5 cm thick. Season with the remaining 1 g of salt and the pepper. Heat the remaining 5 ml of oil in a pan and sear the meat over medium-high heat for about 2 minutes on each side, until a golden-brown crust forms. Then reduce the heat, cover the pan and cook for a further 3 to 5 minutes, until the center reaches 70 °C. Let the meat rest for 3 minutes.
Mix the horseradish yogurt
Stir the yogurt together with the grated horseradish, lemon juice and chopped dill. The sauce should taste fresh and tangy with a pleasant heat; do not add any extra salt.
Plate and serve
Divide the buckwheat between two plates, then add the roasted beetroot and tenderloin medallions. Serve the horseradish yogurt alongside the meat. Serve the dish warm, while the tenderloin is still juicy in the center and the beetroot still holds its shape.
