Pan Fried Lamb Steak with Baked Beets and Red Wine Jus

Heat the oven to 200 degrees top and bottom heat.

Rinse the beets well and cut off the top and bottom.

Place the beets in an ovenproof dish or on a baking tray.

Toss with olive oil, honey, salt and pepper.

Bake in the middle of the oven for 45 to 60 minutes, until completely tender.

Let the beets rest briefly before cutting them in half or wedges.

Take the lamb steak out of the fridge about 30 minutes before cooking.

Season the meat well with salt and pepper.

Heat sunflower oil in a frying pan over medium high heat.

Brown the lamb steak quickly on all sides until it has a golden crust.

Add butter, lightly crushed garlic cloves and rosemary to the pan.

Lower the heat slightly and spoon the butter over the meat for 2 to 3 minutes.

Cook to the desired core temperature, about 56 to 58 degrees for a pink center.

Let the meat rest for 5 to 10 minutes before slicing.

Finely chop shallots.

Cook the shallots in the same pan for 2 to 3 minutes, until soft and glossy.

Pour in red wine and reduce for 5 to 7 minutes.

Add meat stock and let the jus cook until it has a rich consistency.

Stir in butter, sugar and balsamic vinegar at the very end.

Season with salt and pepper.

Slice the lamb steak across the grain.

Serve with baked beets and red wine jus.