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Rare beef, radish & cos salad

Method

  • Cook the steak on a preheated, lightly oiled ridged grill (or BBQ) to the desired degree, seasoning once sealed. Remove and rest for 5-7 mins, before slicing.
  • To make the dressing, combine the sour cream with the creamed horseradish, Dijon mustard and a good squeeze of lemon juice (adding a little hot water if too thick). Taste for seasoning.
  • In another bowl, toss the lettuce with the basil and radishes with a little olive oil.
  • To serve, mound the salad on individual plates, top with sliced steak and sprinkle the dressing and then the cress over the top.

Ingredients

  • olive oil spray
  • 1 x 300 gm porterhouse steak, all fat removed
  • sea salt & freshly ground pepper
  • 4 tbsp sour cream
  • 1 heaped tspn creamed horseradish
  • 1 tbsp Dijon mustard
  • ½ lemon
  • smaller inner leaves of 2 cos lettuces (or other leaves), washed well
  • 12 very small fresh basil leaves
  • 8-10 small radishes, very finely sliced
  • olive oil
  • a handful of baby cress leaves

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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    1 cup250 ml
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