Grilled Beef with Beets

& Castello® Mellow Black
30min 4 servings
  • 4 x scotch fillet or rib-eye steaks, 250-350g each
  • 800g small potatoes, peeled
  • 1 tbsp salt   
  • 1 tbsp olive oil
  • 500g beetroot, peeled and cut into thin sticks (5mm thickness)

Castello® Mellow Black Dressing:

  • 50g Castello® Mellow Black, crumbled
  • 50g butter                        
  • 20g walnuts, coarsely chopped
  • 1 shallot, finely diced
  • 1 tbsp fresh rosemary, chopped
Grilled Beef with Beets & Danish Blue


  1. Preheat oven to 225°C.
  2. Boil potatoes in a large saucepan of salted water for 10 minutes. Remove from heat, drain, run under cold water and carefully remove the skin. Drain well and place in a medium bowl; toss with olive oil. Place on a lined baking tray.
  3. Sprinkle beetroot with salt and place on a separate lined baking tray.
  4. Place both baking sheets into the oven and roast for 10 minutes. Turn and shake baking trays after 5 minutes.
  5. Season steaks with salt and pepper, then grill for desired cooking time (we recommend medium-rare). Allow to rest, covered loosely with aluminium foil for 5 minutes.
  6. In a medium-sized frypan, melt and brown the butter. Add the walnuts and shallot and cook for 2-3 minutes. Remove from heat and add the Castello® Mellow Black and rosemary. Gently stir and allow to slowly melt. Toss the roasted beetroot sticks with the blue cheese dressing and season with salt and pepper.
  7. Serve the steaks with roasted potatoes and marinated beetroots on the side.

Recipe inspired by Burnt Movie