Slices of seared beef are tossed with rocket and tomatoes and served with a robust horseradish dressing.


  • 3 tbsp olive oil

  • 900g/2lb fillet of beef

  • bunch of thyme

  • splash of balsamic vinegar

  • For the Dressing

  • 2 garlic cloves

  • 55g/2oz bunch of rocket

  • 1 tsp Dijon mustard

  • 1 tbsp horseradish

  • 1 lemon, juice only

  • 250ml/9floz olive oil

  • salt and pepper

  • For the Mushroom and Tomato Mixture

  • 110g/4oz chestnut mushrooms, roughly chopped

  • 1 garlic clove, peeled

  • 225g/8oz cherry tomatoes, halved crossways

  • about 4 tbsp cognac

  • 110g/4oz bag watercress, rocket and baby spinach leaves


  • 1.

    Preheat the oven to 220C/425F/Gas 7.

  • 2.

    In a blender, blitz the garlic for 1 minute, then add the rocket and mustard, and pulse for no more than 5 seconds. Add the horseradish, lemon juice and olive oil and stir. Season to taste and chill. (This will keep for 2-3 days in the fridge.)

  • 3.

    Put the olive oil in a small roasting tin and place it in the oven. Lightly season the beef with salt and pepper. Strip the thyme leaves from the stalks and finely chop the leaves. Remove the roasting tin from the oven and place over a moderate heat on the hob. Place the beef fillet in the tin and seal on all sides until nut brown. Sprinkle with chopped thyme leaves, put the fillet in the tray in the oven and cook for a further 5 minutes. Remove from the oven and pour the balsamic vinegar over the beef. Move the fillet around in the balsamic juices as they caramelize.

  • 4.

    For the mushrooms melt the butter in a pan tip in the mushrooms and garlic. Stir-fry for a few minutes until almost tender. Season to taste and then add the tomatoes. Continue to stir-fry for another couple of minutes or until the tomatoes have just started to pick up some colour but are still holding their shape.

  • 5.

    Add the cognac to the pan and allow to flambée. Remove from the heat.

  • 6.

    Arrange the salad leaves on serving plates, spoon over some of the mushroom and tomato mixture, discarding the garlic clove. Lift the beef on to a carving board. Use a very sharp carving knife to cut it into very thin slices. Fold these and pile them on top of the salads, then scatter over the remaining mushroom and tomato mixture. Drizzle the dressing over the salad to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 811kj
  • Fat Total 72g
  • Saturated Fat 17g
  • Protein 31g
  • Carbohydrate 5g
  • Sugar 2g
  • Sodium 687mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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