Ingredients - makes 4
400g rump steak
olive oil
salt, pepper
1-2 tsp grated horseradish
2 tbsp Yeo Valley crème fraiche
chopped parsley
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2 large tomatoes, halved
1 red onion, peeled & sliced
2 tbsp seasoned olive oil
green salad leaves
150g fine beans, trimmed
50g string beans, trimmed & sliced
few drops balsamic vinegar |
Method
1 Keeping the rump steak in one piece, brush with olive oil and season with salt and pepper and slap onto a smoking hot griddle, surrounding it with the tomatoes (cut side down) and sliced onion. Cook the steak for 2-3 minutes per side and then remove to a warm place to rest. Cook the onion and tomato to coloured and caramelised with steak juices.
2 Mix the crème fraiche with the horseradish and chopped parsley, set aside.
3 Blanch the fine and string beans in boiling salted water for a few minutes to tender, drain. Toss them in seasoned olive oil and scatter over green salad leaves on four plates. Cut the rump steak into thick juicy strips and serve over the salad with half a grilled tomato and onions and a spoon of horseradish cream. Drizzle balsamic over the tomato and serve with crusty bread. |
