Beef fillet in burnt hay with smoked bone marrow, salt baked and raw beetroot

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Christoffer Hruskova shares his princely beef fillet recipe with Scandinavian undertones and two types of beetroot. If you don't have a smoker then you can improvise using a smoke box and steel multi-level steamer. Replace beef with venison during the autumn months.

First published in 2015




Beef fillet

Salt baked beetroot

Beetroot and smoked bone marrow sauce



  • Blender
  • Smoker


Preheat the oven to 180°C/gas mark 4. In a pan, heat the flour and salt together. Add water and stir until a dough is formed. Cover 2 of the beetroots in the dough and bake in the oven for 1 - 1 1/2 hours depending on the size - reserve the remaining beetroot
Meanwhile, rinse the bone marrow in fresh running water until the blood colour is gone. Place in a smoker and hot smoke for 5-7 minutes, reserve the leftover fat and set both the bone marrow and fat aside
For the sauce, place a large pan over a high heat. Pour in the chicken stock and reduce to 50ml. Add in the apple juice and reduce again by half
Add the beetroot juice to the pan and season with salt, pepper and vinegar to taste. Place the smoked bone marrow and fat into the pan and cook until the marrow is soft - make sure the sauce does not come to the boil
Season the fillet and then sear in the pan for 3-4 minutes, or until browned on the outside. Transfer to the oven and cook for 10 minutes for a rare finish, 12 minutes for a medium rare finish. Set aside to rest
In a safe place, burn the hay until it is black. Place the burnt hay into a blender and blend into a fine powder. Roll the cooked fillet in the hay and then slice into 4 portions
  • 500g of hay
Once the beetroots are cooked, remove the dough from the beetroots and peel and slice as desired. Juice the remaining beetroot in a blender and then pour the juice over the cooked beetroots
To serve, place the beef onto plates and drizzle with the beetroot and smoked bone marrow sauce, along with the marrow itself. Layer the salt baked beetroots on top and garnish with some raw sliced beetroot and sorrel
First published in 2015

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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