The Hasselback potato dish is a Swedish classic dish, which I have written about before. This time, I have used the same technique as for the potatoes, but with red beets instead. The oven baked red beets get really tender and crispy. I serve it with a perfectly grilled beef tenderloin and a creamy sauce with goat cheese and thyme. This is a must do!
Ingredients (4 pers.):
- 4 beef tenderloin fillets
- 1 tbs olive oil
- pinch salt and fresh black pepper
- 12 red beets (depending on size)
- 3 tbsp butter
- 1/2 tsp dried thyme
- 4 oz goat cheese
- 1 cup sour cream / greek yoghurt
- 1/4 tsp salt
- pinch of fresh black pepper
- fresh thyme
Pre heat the oven to 400°F.
Peel the red beets. To make Hasselback slices, use two cutting boards. Place one of them on top of the half of the other cutting board. Now place the peeled red beet on the lower cutting board, side to side with the top cutting board. Now slice thin slices in the red beet, which will not go all the way through, because the knife will stop on the top cutting board. Do the same procedure with all red beets. Place them with the slice side up on an ovenware. Heat the butter on medium heat in a saucepan until it melted. Add the dried thyme. Brush the red beets with the butter and add the rest into the ovenware. Bake in the oven for approximately 40 minutes. Each 15 minutes, brush some more butter on each and every beet.
Prepare the sauce by mash the goat cheese with a fork in a bowl. Add the sour cream and mix together. Season with salt and black pepper.
Let the meat rest in room temperature for at least an hour before you start cooking. If using portion sized fillets, brush some olive oil on both side of the fillets and then season with salt and fresh black pepper. The oil makes the seasoning stay. Grill the tenderloins on high heat for approximately 5 minutes on each side. The inner temperature should show 140°F to get it medium raw.
Serve the dish with fresh thyme and a green fresh salad.
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