Serves Four Preparation time: ten minutes Cooling time: one hour
Ingredients:
Heat the oil in a frying pan until really hot. Season the beef steaks with salt and pepper then sear them all over for 20 seconds on each side until the meat is fairly dark on the outside and really rare in the middle. Remove and leave to rest for one hour in the freezer until it firms up and is almost frozen (a restaurant trick that will make it easier to slice). Technically you need to let things cool before popping them into the fridge or freezer but as this meat has simply been seared it should not be too warm. Use your own instincts though – if you think it needs to cool a little before freezing then feel free to do so.
Mix together the crème fraiche, horseradish and mayonnaise with some salt and pepper. Mix with the potatoes, spring onions, watercress, radishes, tomatoes and chives. When you’re ready to serve, thinly slice the beef, aiming to cut 12 slices from each steak. (You can sneak the end bits as a chef’s perk!) Lay slices, overlapping each other, on each plate. Top with some salad and serve.
Ingredients:
One tablespoon olive oil
Two beef fillet steaks, each five cm thick
Sea salt and white pepper
100g crème fraiche
Two tablespoons mayonnaise
Two tablespoons good horseradish
A squeeze of lemon juice
300g charlotte potatoes, cooked whole then cut in half lengthways
Four spring onions, thinly sliced
One bunch watercress, trimmed
Ten radishes, quartered
Eight cherry tomatoes, preferably a mixture of red and yellow
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