Peppered Fillet Steak with Roasted Root Vegetables

Clean and prepare the vegetables, cut into slices around half cm/¼ inch thick, coat with some olive oil and season well with salt and fresh black pepper. Season the steaks well with freshly ground black pepper (preferably in a pestle and mortar) and salt  Picture  .

Cook the root vegetables in order in a liitle olive oil in the oven at 400°F/200°C/Reg6 - beetroots for five minutes first, then potatoes for five minutes, then the remainder another 20 minutes or so  Picture  .

Put a thick bottomed pan over a hot heat, when hot add a tablespoonful of butter, and when foaming add the steaks. Cook the steak for about a minute on each side over a high heat, then for a further couple of minutes on each side over a medium heat.

When the steaks ar done, keep warm and deglaze he cooking pan with a glass of red wine. Put a portion of root vegetables on to serving plates, put the steak on top and pour over the red wine glaze. Serve immediately  Zoom  .