Recipes: Seared beef salad with horseradish dressing
THIS tasty dish is perfect for early autumn.
* 500g baby new potatoes, unpeeled, parboiled for 12-15 minutes until nearly cooked through
* 2 tbsp olive oil
* 250g baby plum tomatoes
* 4 fillet steaks, 125g each
* 1 tbsp Worcestershire sauce
* 100g wild rocket
* 125g sugar snap peas, trimmed, blanched, refreshed in cold water and halved lengthways
* Salt and freshly ground black pepper
For the horseradish dressing:
* 3 tbsp cr¨me fra®che or sour cream
* 1-2 tbsp creamed horseradish
* A squeeze of fresh lemon juice
SERVES: 4
PREPARATION: 10 MINUTES
COOKING TIME: 1 HOUR 5 MINUTES PLUS TIME TO REST
Preheat the oven to 220°C/425°F/ Gas Mark 7.
Put the potatoes in a roasting pan and toss with 1 tablespoon of oil, to coat. Sprinkle with salt and black pepper and roast for 25-30 minutes until they start to crisp.
Remove from the oven and, using a large metal spoon, push the potatoes to one end of the pan, in a pile. Put the baby plum tomatoes into the empty half of the pan and sprinkle with 1 tablespoon of olive oil, salt and pepper. Roast in the oven for 15 minutes until just soft.
Meanwhile, put all the dressing ingredients into a bowl and mix. Add salt and pepper to taste.
Sprinkle the steaks with plenty of black pepper and drizzle with the Worcestershire sauce. Preheat a stove-top grill pan, add the beef and sear for 1-2 minutes on each side or until cooked to your liking. Set aside to rest.
Put the rocket and the sugar snap peas into a bowl and toss well. Divide between 4 serving plates, then spoon the potatoes and tomatoes around them.
Slice the beef fillet diagonally and arrange the slices over the salad. Top with a dollop of the dressing and serve, with any remaining sauce served separately.
Aldo's tip: "If you have some fresh horseradish available, grate it on top to give the peppered beef salad that extra kick."