Ingredients

• 4x170g/6oz beef fillets
• 4 small cooked beetroot
• ½ tsp fennel seeds
• 700ml/1¼ 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

Directions

• 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.