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Russian steak with beetroot sauce

Russian steak recipe

A Russian steak with a reduced Borscht-inspired sauce finished off with a dollop of sour cream and a spoonful of caviar, this is a delicious Russian steak recipe where luxury meets rustic.
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Course Dinner Party
Cuisine Eastern European
Servings 4 people

Equipment

  • 2 Heavy-bottom frying pan
  • 1 Saucepan optional, as you can use one pan for both the steak and sauce
  • 1 Blender

Ingredients
  

  • 4 steaks of your choice or 1 côte de boeuf, take out of the fridge 30 minutes prior to cooking
  • 1 knob of butter, se use salted with sea salt
  • 2 portions of oven cooked chips
  • 2 tablespoon of sour cream
  • 2 teaspoon of lumpfish caviar (or whichever caviar you like)
  • Fresh dill to garnish

For the Russian steak sauce

  • ½ a large beetroot, peeled and chopped
  • 1 small red onion, chopped
  • 1 roasted red pepper, chopped
  • 400 ml or 1 3/4 cups of beef stock
  • 1 teaspoon of tomato purée

Instructions
 

For the sauce

  • Add a little olive oil to a pan and place on medium heat. Add the onions, garlic, carrot and beetroot and fry for 8 - 10 minutes stirring frequently.
  • Pour in the stock and add the tomato puree and simmer for a further 10 minutes. Season with salt and pepper and a little dried dill.
  • If you don’t want to blend the sauce, omit the red pepper, reduce the stock a little longer and set aside. If you are blending, add the red pepper and transfer to a blender and process until smooth. Set aside to reheat in a pan when ready to serve.
  • Place the chips in a preheated oven and cook as per instruction

Cook the steak

  • Put a heavy-based frying pan on high heat and warm it up for 5 minutes. Pour some olive oil over your steak and rub it all over then season with salt on both sides.
    Place the steaks in the pan with the butter and turn frequently basting the top with the hot butter until cooked to your liking.
  • Take your steaks out of the pan and rest on a wooden board or wire rack for 5 minutes.
  • Slice the steak and reheat the sauce in a pan and add any juices that have run out of your steak.
  • Spread equal portions of the sauce directly onto the plate and arrange the steak on top. Spoon the sour cream and caviar on the steak and garnish with fresh dill fronds.
    Serve with the chips on the side.