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Rare Beef Salad with Beans, Baby Potatoes & Fresh Horseradish Cream

Serves 2-4 as a starter.



  • 1.

    Blanch potatoes in lightly salted, boiling water until tender, adding beans for the last few minutes. Drain well.

  • 2.

    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.

  • 3.

    Mix together crème fraiche, mustard and horseradish. Taste for seasoning and set aside.

  • 4.

    Toss potatoes and beans with a good slurp of oil, lemon juice, the leaves and parmesan.

  • 5.

    To serve, layer the salad, sliced steak and horseradish cream on individual plates.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Rare Beef Salad with Beans, Baby Potatoes & Fresh Horseradish Cream.


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