Step 1

Preheat the oven to 200°C.

Step 2

Wrap each beetroot in foil, then place in a baking dish and bake for 1 hour or until tender. When cool enough to handle, peel, then slice 5mm thick.

Step 3

Season the beef with salt and pepper, then heat 1 tablespoon oil in a large frypan over medium-high heat. Add the beef and cook, turning, for 3-4 minutes until browned all over.

Step 4

Place the onion rounds and garlic in a roasting pan, drizzle with a little oil, then season. Sit the beef on top, then sprinkle with thyme leaves. Roast in the oven for 20 minutes for medium-rare (or until cooked to your liking), then transfer the beef to a plate, cover loosely with foil and leave for 10 minutes to rest. Use a spatula to carefully set aside the garlic and onion, keeping the rounds intact. Pour any pan juices into a bowl, then slowly whisk in the red wine vinegar, mustard, remaining oil and any resting juices from the beef. Season to taste with salt and pepper. Toss half the vinaigrette with the beetroot.

Step 5

For the goat's cheese dressing, whisk everything together (or briefly process in a food processor) until combined and smooth, adding enough warm water (about 2-3 tablespoons) to make a loose dressing. Season to taste. The dressing will keep, covered in the fridge, for 1 day.

Step 6

To serve, slice the beef 2cm thick. Place a beetroot slice on each serving plate, then top with a slice of beef, some onion and watercress. Repeat layers, then spoon over remaining vinaigrette. Serve with the goat's cheese dressing to drizzle.