serves 2

INGREDIENTS

1 large beetroot, scrubbed, topped and tailed and cut into thick wedges

extra virgin olive oil

2 teaspoons ground cinnamon

salt flakes and freshly ground black pepper

2 x 200 g eye fillet steaks, at room temperature

80 g butter

12-15 small sage leaves

½ lemon

600g soft goat’s cheese

The combination of beetroot and goat’s cheese works so well with the rare beef and cinnamon-laced but brown butter.

Pre heat the oven to 180 degrees Celsius fan forced

In a large bowl, drizzle the beetroot with oil, sprinkle over 1 teaspoon of cinnamon, season with salt and pepper and toss through to evenly coat. Wrap the beetroot in foil, place on a baking tray and bake for 1 hour, or until tender.

Once the beetroot is cooked, heat a large frying pan over high heat until very hot. Rub the steaks with oil, season with salt and pepper and cool for 3 minutes on each side. Remove the steaks from the pan, cover and rest for 5 minutes.

While the meat rests, add the butter to a small frying pan over medium heat. Once the butter has melted, add the sage leaves and cook until the sage is crisp and the butter has turned nut brown. Add a pinch of salt, the remaining cinnamon and a squeeze of lemon, stir and teak off the heat.

To assemble, slice each steak in half horizontally, so that you have four thinner slices. Lay two slices of each steak on each plate with the beetroot to the side, crumble over some goat’s cheese and spoon the hot sage butter over and around the beef.

Serve immediately.