Beef salad with horseradish dressing
lean beef fillet
400 g, (steaks, 4x125g)
extra light sour cream
¼ cup(s), (60g)
¼ cup(s), (60ml)
1 medium, cut into thin wedges
175 g, (1/2 bunch) sprigs picked, washed
2 medium, coarsely chopped
1 medium, halved, stone removed, sliced
1 x 3 second spray(s)
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.
- Meanwhile, whisk together juice, sour cream and horseradish in a small bowl. Arrange beef on serving plates with onion, watercress, cucumber and avocado. Drizzle with the dressing and season with freshly ground black pepper. Serve.