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Rare beef salad with parmesan, anchovies & horseradish sour cream


  • Spray the steaks with oil and cook to rare on a pre-heated ridged grill (or BBQ), seasoning once sealed. Then remove and rest for 5 mins, before slicing on the diagonal. 
  • Combine the horseradish cream, sour cream, seasonings and chives, adding a little hot water or oil if needed to reach mayonnaise consistency. Taste for seasoning and set aside.
  • Then toss the watercress with a little oil and ground pepper.
  • To serve, arrange the steak in a circle on individual plates, mound watercress in the centre and scatter anchovies over the meat. Then sprinkle with the horseradish cream and top with parmesan shavings.
  • nb.  If you prefer your steaks cooked more, it's ok to do so.


  • 2 x 180 gm porterhouse steaks (or any other cut), trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 1-2 tbsp horseradish cream
  • ¾ cup sour cream
  • 1 tbsp snipped chives
  • olive oil
  • 2 large handfuls watercress
  • anchovies
  • parmesan shavings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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