Rare roast beef salad Recipe

(10 ratings)
Sending your rating


3 - 4




15 min


25 min

Nutrition per portion

Calories 315 kCal 16%
Fat 19g 27%
  -  Saturates 7g 35%

A delicious salad of lightly-fried fillet steaks and green leaves. This is quite substantial as a main meal and is quick and easy to rustle up.


  • 500g (1lb) baby new potatoes
  • 200g (7oz) sugar-snap peas
  • Salt and freshly ground black pepper
  • 3 tbs olive oil
  • 2 fillet steaks (about 250g/8oz)
  • 1 onion, peeled and thinly sliced
  • 1-2 cloves garlic, peeled and sliced, optional
  • 1-2 Little Gem lettuces
  • 2 cooked beetroot, cut into wedges
  • For the dressing:
  • 4 tbs crème fraîche
  • 1 tsp hot horseradish
  • 1 tsp Dijon mustard


  • Cook the new potatoes in a pan of boiling salted water for about 15 mins, until tender. Take out with a draining spoon and put into a bowl.

  • Bring the water back to the boil, add the sugar-snap peas and cook for 2 mins, then drain and refresh under cold water. Cut the warm potatoes in half, season well and dress with a tablespoon of the oil.

  • Drizzle a little of the oil over the steaks and season them well. Heat a frying pan, add the steaks and cook for 2 minutes each side. Take out of the pan, wrap in foil and set aside for about 10 mins.

  • Add the rest of the oil to the pan, together with the onion and garlic, if using, and cook for 10 mins, until light golden.

  • To make the dressing: Mix all of the dressing ingredients together.

  • Add the sugar-snap peas and lettuce leaves to the potatoes. Put on a platter, and add the beetroot wedges. Slice the beef thinly and arrange on the salad with the fried onions.

  • Drizzle the salad with the beef cooking juices, and with a little more oil, if you like.

More Recipe Ideas

Top Tip

Sirloin or rump steak would be fine to use instead of fillet, but make sure the steaks are well-trimmed.