- 4x170g/6oz beef fillets
- 4 small cooked beetroot
- ½ tsp fennel seeds
- 700ml/1Âź pints malt vinegar
- 55g/2oz dark brown sugar
- 1 clove minced garlic
- 1 tbsp minced ginger
- 2 large potatoes
- 1 tbsp horseradish sauce
- 1 tsp wasabi
- 2 eggs, yolks only
- 1 tbsp chopped chives
- salt and pepper
- Grate the beetroot into a metal bowl.
- Dry fry the fennel seeds in a pan and grind to a powder in a spice grinder. Mix with the vinegar, sugar, garlic, ginger and chilli.
- Boil together for 20 minutes, and pour over the grated beetroot. Allow to cool. Boil the potatoes in their skins until soft, allow to cool slightly and peel.
- Crush the potatoes with a fork and add the wasabi, horseradish, yolks and chives, mix well and season.
- Heat a non-stick frying pan and lightly oil it. Spoon mixture into 4 oiled egg rings and cook over a moderate heat until golden brown, turn over and repeat.
- Heat a grill pan, brush the beef fillets with a little oil and cook for 3-4 minutes on each side and allow to rest in a warm place.
- Place a potato cake onto a warm dinner plate; slice the beef and place on top. Spoon the beetroot mix on top and drizzle some of the juice all around and serve.