Gourmet tapas with beef and beetroot

Ingredients

• 250 gbeetroot
• 100 mldark balsamic vinegar
• 100 mlstrong beef stock
• 100 mlsugar
• 2 slicesrye bread
• 100 mlhazelnuts
• 5 ml, optionalfood colouring
• 2 steaks (about 400 g)beef fillet
• 6 slicesserrano ham
• 5 mloil
• 5 mlcoarse salt
• to tastefreshly ground black pepper
• 100 mldill sprigs
• 100 mlchervil sprigs
• 100 mlchives, cut into 2 cm pieces

Instructions

1. 1

   Cut the beetroot

   Peel the beetroot and cut it into thick slices about 2 cm wide.

2. 2

   Glaze the beetroot

   Bring the balsamic vinegar, beef stock and sugar to the boil. Add the beetroot slices and simmer gently for about 20 minutes, or until tender.

3. 3

   Reduce the syrup

   Lift the beetroot from the pan and boil the liquid for about 10 minutes more, until syrupy and reduced to about ⅔ dl (67 ml). Pour it over the beetroot, cover and chill.

4. 4

   Make the crumb

   Meanwhile, put the rye bread, hazelnuts and optional food colouring in a food processor and blend for about 1 minute.

5. 5

   Bake the crumb

   Spread the rye mixture on a baking tray lined with baking paper. Bake in the centre of a conventional oven at 150°C for about 20 minutes.

6. 6

   Wrap the beef

   Cut the steaks into 6 equal pieces, about 60 g each. Wrap a slice of serrano ham around each piece of beef.

7. 7

   Sear the beef

   Heat a frying pan until very hot and add the oil. Fry the beef for about 1 minute on each of its 4 sides.

8. 8

   Assemble and serve

   Meanwhile, toss the herbs together and warm the beetroot in its syrup. Arrange the beetroot in a deep plate, carefully place the beef on top and scatter over the rye crumb. Finish with the herb mixture and a little reduced syrup, then serve straight away with the remaining crumb.

What are beef and beetroot tapas?

Tapas are small Spanish dishes, often served alongside drinks or shared as part of a meal. This version brings together beef fillet and serrano ham with glazed beetroot, a pairing of rich, savoury flavours and sweet acidity.

The dish works by balancing contrasting textures: tender meat and beetroot against a crunchy rye-and-hazelnut crumb, with fresh herbs to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1951 calories, 131g protein, 198g carbs, 68g fat.

Beef fillet and serrano ham provide most of the protein, while the rye bread and sugar contribute carbohydrates. The oil and hazelnuts bring most of the added fat; serve the tapas with a simple salad or extra vegetables to round out the plate.

The beetroot and its glaze

Gentle simmering: cook the beetroot in the balsamic, stock and sugar until tender rather than letting the liquid boil hard. The slices should hold their shape when lifted from the pan.

Reduced syrup: take the beetroot out before reducing the cooking liquid. This lets the liquid thicken without overcooking the slices; it should be syrupy and reduced to about ⅔ dl (67 ml).

A crisp rye crumb

Even blend: pulse the rye bread and hazelnuts until finely crumbed, so they bake at a similar pace. The optional colouring is for appearance and can be left out.

Dry bake: spread the mixture across the lined tray and bake it in the centre of the oven at 150°C. Let the crumb become crisp, and keep an eye on it towards the end so it does not darken too much.

Wrapping and searing the beef

Even pieces: divide the steaks into 6 pieces of about 60 g each, then wrap each one in a slice of serrano ham. Keep the ham snug around the meat so it stays in place in the pan.

Hot pan: sear each piece for about 1 minute on all 4 sides. The recipe gives a cooking time rather than a target doneness, so adjust the time to suit the thickness and how you like your beef.

Fresh herbs to finish

Herb mix: combine the dill, chervil and chives shortly before serving. Their fresh flavour lifts the rich beef and sweet-sour beetroot.

Warm beetroot: reheat the slices gently in their syrup while the beef cooks. This brings the components together without losing the beetroot's shape.

Putting the tapas together

Layer carefully: arrange the beetroot in a deep plate and set the beef on top, then scatter over the crumb and herbs. Add only a little syrup to the plate so the crisp topping keeps its texture.

Serve the remaining crumb alongside, as directed, so it can be added at the table. Serve straight away while the beef is freshly cooked.

Recipe notes & tips

• Cut the beetroot into evenly thick slices so they cook at a similar rate.
• Make the glazed beetroot and rye crumb ahead, then warm the beetroot before serving.
• Use a very hot pan to sear the wrapped beef quickly on all four sides.
• Toss the herbs together just before assembly to keep them looking fresh.
• Keep some crumb aside to serve separately, as the recipe suggests.

Variations

• Swap the herbs: use a different mix of fresh herbs if chervil is unavailable.
• Omit the colouring: leave it out of the crumb without changing the other ingredients.
• Change the nuts: try another nut in place of hazelnuts, keeping the amount the same.
• Adjust the syrup: add a little less over the finished dish for a less sweet-sour plate.
• Serve as bites: cut the beef into smaller pieces and arrange them with beetroot for individual tapas portions.

Common mistakes to avoid

• Boiling the beetroot hard: simmer gently so the slices stay intact as they soften.
• Reducing the syrup with the beetroot still in the pan: lift the slices out first to avoid overcooking them.
• Crowding the food processor: blend the rye and hazelnuts until evenly crumbed so they bake consistently.
• Using a cool pan: heat it well before adding the beef so the outside sears rather than steams.
• Adding too much syrup at the end: use just a little on the plate to help keep the crumb crisp.

How to store

Store the cooked beetroot with its syrup and the rye crumb separately in covered containers in the fridge; use within 3 days. Reheat the beetroot gently in its syrup, and refresh the crumb in a low oven until crisp. The beef is best cooked and served fresh.

Frequently asked questions