Rare beef, dill potatoes, watercress, horseradish cream

Serves 4

350g cut of trimmed beef (topside or fillet) at room temperature
35g watercress
20g baby red chard
12 cherry tomatoes, halved
120g baby roast beetroots
Dijon vinaigrette

Dill potato salad:
300g new potatoes
4g dill, chopped
40g cornichons, chopped
30ml rapeseed oil
10ml red wine vinegar
Salt and pepper

Horseradish cream:
80g double cream
10g fresh grated horseradish
Good squeeze of lemon juice
Sprinkle of Maldon salt and crack of black pepper

Method

1. Turn the oven to 200°C, and put the potatoes into a pan of cold water.
2. Bring to a boil, simmer until just cooked, drain.
3. Once the oven is up to temperature season the beef well on all sides and cook until rare in the middle – 15 mins (ish) depending on the cut – just stick a skewer into the thickest part – it needs to be just warm to be rare.
4. Leave to cool completely then put in the freezer to firm up, which makes it much easier to slice thinly.
5. Quarter the potatoes and toss in the other ingredients for the salad.
6. Prepare the horseradish cream by whipping the cream until it forms soft peaks, then stir in the other ingredients taking care not to over whip. Put in the fridge until needed.
7.Prepare a simple Dijon vinaigrette of mustard, wine vinegar, extra virgin oil and seasoning – 1 part vinegar to 2.5 parts oil (make a jar as it’s always useful to have around).
8. Remove the beef and slice as thinly as possible.

Assemble

Get out a flat serving dish; lightly coat the leaves, tomatoes and beetroot in the Dijon dressing then scatter on the dressed potatoes.

Arrange the beef slices and top off with the horseradish cream.