Recipes

500 g Saaremaa beef sirloin

300 g beets

300 g Campari tomatoes

thyme

garlic

balsamic vinegar

If necessary, remove the excess silver skin from the meat and, if desired, shape the meat using a meat string. Peel the beets, cut into larger pieces, mix with thyme, garlic, and balsamic vinegar, and put in the oven to cook. Add the Campari tomatoes when the beets are starting to get ready. Sear the beef in the pan, season with salt and pepper, and cook in the oven at 190 degrees. The meat is done when its internal temperature is 60–62 degrees. Let the meat ‘rest’ for 10 minutes before serving.