Rare roast beef salad with green beans, new potatoes and horseradish cream

March 15, 2011

From one of my favourite books, A Year in My Kitchen,  Petersham Nurseries’ Skye Gyngell’s recipe is the perfect salad for a lazy lunch where you can prepare the elements the day before, or morning of in my case! Don’t be put off by the different components, it’s worth the effort! Everything can be done ready before guests arrive and then assembled at the last minute. Cook the beef 10 minutes longer if you prefer medium rare.

Serves 4

Ingredients:

800g piece fillet of beef
sea salt and freshly ground pepper
1 tbsp olive oil
600g little new potatoes
300g fine green beans, topped but not tailed
grated zest and juice of 1/2 lemon
2 tbsp EV olive oil
handful of mixed salad leaves
1 tbsp freshly grated parmesan

Slow roasted tomatoes
6 roma or plum tomatoes
10g/2 tsp caster sugar
10g/2 tsp sea salt
10g/2 tsp freshly ground black pepper

Roasted red onions
5 medium red onions, peeled
100g caster sugar
seal salt and freshly ground black pepper
200g balsamic vinegar
50ml extra virgin olive oil

Basil oil
2-3 bunches of basil
1 garlic clove, peeled
sea salt and freshly ground black pepper
200ml extra virgin olive oil

Horseradish cream
200ml creme fraiche
3 tbsp freshly grated horseradish
1 tbs Dijon mustard

for the tomatoes –
Turn your oven to the lowest possible setting – probably 100C. Halve the tomatoes lengthways and lay them, cut side up, in a single layer on a large baking tray. In a small bowl, mix together the sugar, salt and pepper, then sprinkle all over the cut surface of the tomatoes. Roast, undisturbed, for 3-4 hours until they shrivel up. Remove and set aside.

for the red onions –
Preheat the oven to 180C. Slice the onions into pinwheels about 3mm thick, and spread out on a baking tray. Sprinkle with the sugar and a generous pinch each of salt and pepper. Pour over the balsamic vinegar and olive oil and mix together lightly with your hands. Roast for 30 minutes or so, turning them and basting halfway through cooking. The onions will be deep purple when ready.

for the basil oil – 
Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped. With the motor running, slowly trickle in the extra virgin olive oil and continue to blend until you have a beautiful moss green puree. Taste and adjust seasoning as necessary. Pour into a jar, cover and refrigerate until ready to use. This basil oil will keep in a fridge for up to a week.

for the horseradish cream – 
Put the creme fraiche in a bowl and add the grated horseradish and  mustard. Stir to combine and season with salt.

for the salad –
Preheat the oven to 200C. Trim the meat of any sinew and fat, then season generously all over with salt and pepper. Heat a heavy-based ovenproof frying pan over a high heat, then add 1 tbsp olive oil. When smoking, add the beef and sear to colour on all sides. Transfer the pan to the oven and roast for 12 minutes. Cover loosely with foil and seat aside to rest for 20 minutes.

In the meantime, cook the potatoes in salted water until tender, about 10-15 minutes. Bring another pan of  salted water to the boil and add the green beans and blanch for 2 minutes. Drain and reresh in cold water, then pat dry with a clean cloth. Drain the potatoes as soon as they are cooked and cut in half lengthways.

Pu the warm potatoes in a bowl, season with a little salt and pepper and dress with the lemon zest, lemon juice and extra virgin olive oil. Allow to cool, then add the salad leaves and green beans. Toss lightly and sprinkle with the Parmesan.

Slice the beef into 5mm thick slices. Layer the beef slices and salad on serving plates, piling it high and adding 2 or 3 roasted tomato halves, some roasted red onions and a spoonful of horseradish cream to each plate. Finally, drizzle the basil oil over the top and serve!

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2 Responses to “Rare roast beef salad with green beans, new potatoes and horseradish cream”

  1. wendy Says:

    sounds yummy; still not convinced that it’s not a bit tricky – might need another pair of hands in the kitchen at the same time!

  2. vanessamuir Says:

    If I can do it amidst the chaos, anyone can!


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