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