What’s For a Dinner Tonight? ROAST BEEF FILLET WITH RAW BEETROOT SALAD & Hewitson Mad Hatter Shiraz

Posted by Shainna Estareja on

Try this Roast Beef Fillet with Raw Beetroot Salad. Yum! Even yummier with Hewitson Mad Hatter Shiraz

Find it in Pop Up Wine's fabulous range of Shiraz.

Thank you to #donnahaymagazine for this fantastic recipe!


- ¼ Cup (60ML) Apple Cider Vinegar
- 1 Tablespoon Honey
-  Sea Salt and Cracked Black Pepper 
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Crated Fresh Horseradish+
- 1 Clove Garlic, Crushed 
- 800G Beef Eye Fillet, Trimmed and Tied 
- 3 Brushes Heirloom and Target Beetroot, Scrubbed and Thinly Sliced
- 3 Cups (45G) Watercress
- 50G Marinated Persian Feta


  1. Preheat oven to 200°C (400°F). To make the dressing, place the vinegar, honey, salt, pepper and half the oil in a bowl and whisk  to combine. Set aside.
  2. Place the remaining oil, the horseradish and garlic in a large  bowl and stir to combine. Brush the beef with the oil mixture and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until browned. Place on an oven tray and cook for 10–15 minutes for medium-rare or until cooked to your liking. Allow to rest for 10 minutes before slicing.
  3. Place the beetroot, watercress, feta, chives and dressing in a  large bowl and toss to combine. Divide the salad and beef between  plates to serve. 

Serves 4

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