Summer beef salad with horseradish dressing
- 450g baby new potatoes
- 2 tbsp olive oil
- 250g cherry tomatoes
- 3 tbsp crème fraiche
- 1-2 tbsp creamed horseradish
- Squeeze of lemon juice
- 4 x 100g fillet steaks (or rump steaks)
- 1 tbsp Worcestershire sauce
- 70g pack rocket leaves
Pre-heat oven to 220C/200C Fan/Gas 7. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 minutes. Drain.
Put the potatoes in a roasting tin and toss with 1 tbsp of the olive oil. Season and roast in the oven for 25-30 minutes or until browned.
Put the cherry tomatoes in a separate roasting tin and toss with the rest of the oil. Season well and roast in the oven for 15 minutes.
Mix together the crème fraiche, horseradish and lemon juice in a large bowl. Season to taste.
Season the beef with black pepper and drizzle with the Worcestershire sauce. Sear on a hot griddle pan for 1-2 minutes on each side or until cooked to you liking. Set aside to rest.
To serve, put the rocket on one large or four individual serving plates. Scatter with the potatoes and tomatoes. Slice the beef and put the slices on the salad. Serve the dressing in a separate bowl.