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Rare beef salad with beans, baby potatoes & fresh horseradish cream


  • Blanch the potatoes in lightly salted, boiling water until tender, adding the beans for the last few minutes. Drain well. 
  • Cook the steaks to the desired degree on a lightly oiled ridged grill or BBQ, seasoning once sealed. Remove and alow to rest for a few minutes, before slicing.
  • Mix together the crème fraiche, mustard and horseradish. Taste for seasoning and set aside. 
  • Toss the potatoes and beans with a good slurp of oil, the lemon juice, leaves and parmesan. 
  • To serve, layer the salad, sliced steak and horseradish cream on individual plates.


  • 12-16 very small potatoes, scrubbed well 
  • sea salt & freshly ground pepper
  • 16 small beans, topped & tailed
  • olive oil spray
  • 2 x 200 gm porterhouse or fillet steaks, trimmed of all fat & sinew
  • 200 ml crème fraiche
  • 1½ tspn Dijon mustard
  • 1-1½ tbsp finely grated fresh horseradish
  • extra virgin olive oil
  • juice of ½-1 lemon
  • 2 good handfuls of salad leaves, washed & drained well
  • a good handful of herb leaves, washed & drained well
  • 1-2 tbsp freshly grated parmesan

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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    1 stick125 gm
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