Seared beef salad with Colman's horseradish cream
- 500gms beef fillet
- 1 tablespoon Colman’s horseradish
- Sea salt & pepper
- 4-5 cooked beets, diced
- 2 carrots, peeled and diced
- 1 yellow or red pepper, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Sea salt and rosemary
- 130gms salad greens or baby kale
- 2 tablespoons Colman’s horseradish
- ½ cup sour cream
- 1 lemon, Juice and zest
Pre-heat the oven to 190 degs. Brush the beef generously with the horseradish and season well and place on a lined baking tray. Toss the cut vegetables with the oil, salt and rosemary and arrange in a single layer around the beef. Roast for 15-20 minutes or until the vegetables are tender and the beef cooked to your liking. Rest for 5 minutes before slicing the beef thinly. Combine the horseradish, sour cream, lemon juice & zest and season to taste.
Arrange the salad greens in a shallow serving bowl and top with the roasted vegetables and sliced beef. Drizzle over the horseradish cream.
This quick tangy horseradish cream goes well with BBQ steaks, pork, lamb and sausages too.