This peppered roast beef with beetroot granita pairs well the sweet spicy fruit of a shiraz such as Zandvliet Kalkveld Shiraz or Graham Beck Shiraz-Viognier or a pinotage like Diemersfontein.
Peppered roast beef with beetroot granita
- 6 medium-sized cooked beetroots, to yield
- 250ml beetroot purée
- 250ml water
- juice and zest of 1 lemon
- salt and freshly ground black pepper, to taste
- 500g beef fillet
- 30ml olive oil
- 50ml freshly ground black pepper
- salt, to taste
- mixed baby leaves, to serve
To make the granita, purée the cooked beetroot in a food processor. Add the water, lemon juice and zest to the purée, and season. Pour the mixture into a flat container and freeze until solid.
Rub the fillet with the olive oil, black pepper and salt. Heat a griddle pan until smoking hot and sear the fillet on all sides until golden brown on the outside, about 2 minutes. Leave to rest for 5 minutes before slicing the roast beef into thin slices.
Remove the granita from the freezer. Using a fork, scrape the surface of the mixture until fine ice crystals form. Serve the roast beef immediately with the mixed leaves and a generous helping of beetroot granita.