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Brie and beef baguette with beetroot jam

  • Serves 4
  • Total time 1 hr 10 mins, plus cooling
0.0/5 rating (0 votes)
Brie and beef baguette with beetroot jam
Brie and beef baguette with beetroot jam

step by step

  • 1Start by making the beetroot jam. Place the tomatoes in a food processor and blend to a pulp. Transfer to a saucepan and stir in the beetroot, sugar, vinegar and 1 teaspoon salt. Bring to the boil, stirring until the sugar is dissolved, and then simmer over a medium heat for 40 minutes, uncovered, stirring now and then, until most of the liquid has evaporated. Set aside to cool completely.
  • 2Brush the steaks with the oil and season with salt and pepper. Heat a frying pan until smoking then sear the steaks for 11⁄2 minutes on each side. Remove from the pan, spread each with mustard and rest for 5 minutes. Remove the fat and slice into thin strips.
  • 3Preheat the grill to high. Cut the baguettes in half lengthways, open and spread with a little butter, if desired. Top two halves with the sliced steak, some beetroot jam and the sliced Brie. Place on a foil-lined tray and grill the topped halves for about 2 minutes or until the cheese has melted. Scatter over the rocket and top with the remaining baguette halves. Cut each one in 2 before serving.
  • Recipe by Louise Pickford

    Recipe photograph by Ian Wallace

Get ahead

This recipe will give you more beetroot jam than you need. Store the leftovers in the fridge for up to 2 weeks.

You will need

For the beetroot jam

  • 250g (around 3) ripe tomatoes, roughly chopped
  • 200g (around 2) raw beetroot, peeled and coarsely grated
  • 75g muscovado sugar
  • 50ml red wine vinegar

For the baguettes

  • 2 x 250g sirloin steaks, at room temperature
  • 1 tsp olive oil
  • 1-2 tsp Dijon mustard
  • 2 Taste the Difference stonebake white baguettes
  • salted butter, to spread, optional
  • 250g Brie, thinly sliced
  • a handful of rocket leaves, to serve

+ Nutritional Information