Brie and beef baguette with beetroot jam
Serves: 4
Total time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Brie and beef baguette with beetroot jam
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
770Kcal
Fat
27gr
Saturates
14gr
Carbs
77gr
Sugars
26gr
Fibre
5gr
Protein
53gr
Salt
2.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
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
Step by step
Get ahead
This recipe will give you more beetroot jam than you need. Store the leftovers in the fridge for up to 2 weeks.
- Start 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.
- Brush 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.
- Preheat 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.
