Rare roast beef salad with green beans, new potatoes and horseradish cream

Rare roast beef salad with green beans, new potatoes and horseradish cream

By
From
A Year In My Kitchen
Serves
4

This tempting salad is a complete meal in itself – perfect for a weekend lunch. The accompanying horseradish cream has a definite kick to it, though you could reduce the grated horseradish for a milder flavour if you prefer.

Ingredients

Quantity Ingredient
800g piece best quality fillet of beef
sea salt
freshly ground black pepper
1 tablespoon olive oil
600g little new potatoes
300g fine green beans, topped but not tailed
1/2 lemon, grated zest and juiced
2 tablespoons extra virgin olive oil
handful mixed salad leaves
1 tablespoon freshly grated parmesan
8-12 see method for ingredients
150g see method for ingredients
2 tablespoons see method for ingredients

Horseradish cream

Quantity Ingredient
200ml creme fraiche
3 tablespoons freshly grated horseradish
1 tablespoon dijon mustard

Method

  1. Start by making the horseradish cream. Put the crème fraîche into a bowl and add the freshly grated horseradish and mustard. Stir to combine and season with a pinch of salt to bring out the flavour of the horseradish.
  2. Preheat the oven to 200°C. Trim the meat of any sinew and fat, then season generously all over with salt and pepper. Heat a heavy-based ovenproof frying pan over a high heat, then add the 1 tbsp olive oil. When smoking, add the beef and sear to colour on all sides. Transfer the pan to the oven and roast for 12 minutes. Cover loosely with foil and set aside to rest for 20 minutes.
  3. In the meantime, cook the potatoes in salted water until tender, about 10–15 minutes. Bring another pan of salted water to the boil, add the green beans and blanch for 2 minutes. Drain and refresh in cold water, then pat dry with a clean cloth. Drain the potatoes as soon as they are cooked and cut in half lengthways.
  4. Put the warm potatoes in a bowl, season with a little salt and pepper and dress with the lemon zest, lemon juice and extra virgin olive oil. Allow to cool, then add the salad leaves and green beans. Toss lightly with your hands and sprinkle with the Parmesan.
  5. Slice the beef into 5mm thick slices. Layer the beef slices and salad on serving plates, piling it high and adding 2 or 3 roasted tomato halves, some roasted red onions and a spoonful of horseradish cream to each plate. Finally, drizzle the basil oil over the top and serve!
Tags:
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again