Horseradish Beef Salad
4 rump steaks, fat removed
1 tbsp olive oil
125ml/4 fl oz/½ cup crème fraîche
2 tbsp creamed horseradish
a squeeze of lemon juice
100g/3½oz rocket (arugula)
150g/5oz beetroot (beets), diced
225g/8oz warm cooked new potatoes, cut into chunks
salt and ground black pepper
1 Season the steaks with salt and pepper on both sides.
2 Heat a frying pan over a high heat. Add the oil and turn the heat down to medium. Fry the steaks for 1½ minutes each side for rare, or 2 minutes each side for medium, depending on their thickness. Cover and leave to rest for 5 minutes.
3 Mix the crème fraîche with the horseradish and lemon juice.
4 Cut the steaks into slices and set aside.
5 Divide the rocket, beetroot and potatoes among four plates. Drizzle with the horseradish sauce and arrange the sliced steak on top. Serve immediately while still warm..