Roasted beef fillet (plus 3 sauces) from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

L.Nightshade on June 04, 2011

I made two of the three sauces to accompany grilled beef filet. The sauce with watercress and mustard seemed a bit too similar to the sauce with rocket and horseradish, so I made only the latter. The green sauce is a simple puree of rocket, horseradish (I used jarred, still can't find fresh), garlic, olive oil, milk, salt, and pepper. Once pureed, greek yogurt is added and stirred in. What could be easier? Choka, the red sauce is made from cooked tomatoes (burnt in the skillet per directions, I charred in the oven instead), sauteed onion, mild red chile (I also roasted the chile), garlic, cilantro, paprika, oil, chile flakes, salt and pepper. We liked both of these sauces quite a bit. The choka does have a smoky taste which is perfect for grilled beef. The green sauce is a refreshing contrast. Together, they make a colorful plate.