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

Serves 2-4 as a starter.


  • 12-16 very small potatoes, scrubbed well

  • sea salt & freshly ground pepper

  • 16 small beans, topped & tailed

  • olive oil spray

  • 2 x 200 gm porterhouse or fillet steaks, trimmed of all fat & sinew

  • 200 ml crème fraiche

  • 1½ tspn Dijon mustard

  • 1-1½ tbsp finely grated fresh horseradish

  • extra virgin olive oil

  • juice of ½-1 lemon

  • 2 good handfuls of salad leaves, washed & drained well

  • a good handful of herb leaves, washed & drained well

  • 1-2 tbsp freshly grated parmesan


  • 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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