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Serves 2-4 as a starter.
Blanch potatoes in lightly salted, boiling water until tender, adding beans for the last few minutes. Drain well.
Cook steaks to desired degree on a lightly oiled ridged grill or BBQ, seasoning once sealed. Allow to rest for a few minutes, before slicing.
Mix together crème fraiche, mustard and horseradish. Taste for seasoning and set aside.
Toss potatoes and beans with a good slurp of oil, lemon juice, the leaves and parmesan.
To serve, layer the salad, sliced steak and horseradish cream on individual plates.
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