When you’re serving numbers at a smart dinner party, it’s always a good feeling to know the first course is made and waiting in the fridge. This recipe is perfect for that. Serve with brown bread rolls.
Ingredients
- 11 oz (300 g) middle-cut filet steak, trimmed
- 1 tbsp olive oil, plus a little extra to serve
- salt and freshly ground black pepper
- 4 medium-sized cooked red beets, peeled and thinly sliced
- 1¾ oz (50 g) arugula
- 1¾ oz (50 g) piece Parmesan cheese
For the Horseradish Dressing
- 2 tbsp creamed horseradish sauce
- 3 tbsp light mayonnaise
- 2 tbsp lemon juice
How to Make It
- Rub the steak with the oil and season with salt and freshly ground black pepper.
- Heat a frying pan until very hot, then fry the filet for 21⁄2 minutes on each side (fry each filet separately for 12). This will give you a rare steak. If you prefer medium, cook for another minute on each side. Remove from the pan and leave to cool.
- To make the dressing, put the ingredients into a small bowl and whisk with a hand whisk until smooth and combined. Season with salt and freshly ground black pepper.
- When the steak is cold, carve into very thin slices—you’re aiming to get 30 slices per filet. Arrange five thin slices in a star shape on each plate. Arrange five slices of beet in the middle of the plate in a spiral shape, then drizzle with the horseradish dressing.
- Gather together a little bundle of arugula leaves for each plate and place on top of the beets. Using a potato peeler, shave little shavings of Parmesan over the top.
- Drizzle with a little olive oil and serve straightaway.
