When you're celebrating outdoors, a luxurious salad of fillet beef, dressed with
a horseradish cream and parmesan shavings, makes an impressive centrepiece.
Serves 6, 25 mins preparation, 10 mins cooking
750g beef fillet, trimmed
100ml olive oil
1 teaspoon sea salt
Milled black pepper
2 dessert spoons creamed horseradish
3 tablespoons crème fraîche
200g baby beetroot, cooked
Small bunch rocket
Small bunch watercress
100g parmesan, peeled into shavings
2 tablespoons capers
Heat a griddle pan or heavy-bottomed frying pan until it's smoking hot. Rub 2 tablespoons of olive oil over the fillet, and season with salt and a lot of pepper.
Seal the fillet in the pan for 2 minutes on each side. Leave to cool.
In a small bowl, mix the horseradish and crème fraîche until smooth.
Slice the beef thinly and arrange on a large serving platter. Dot the beetroot around, and scatter with the rocket and watercress leaves. Drizzle with the horseradish cream mixture, and scatter the parmesan shavings over the top.
Heat the remaining olive oil in a frying pan. When it's hot, fry the capers for 40-50 seconds, drain on kitchen paper and scatter over the platter.