Beef and watercress salad and horseradish dressing
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Brett Stevens
Beef and watercress salad and horseradish dressing
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
329Kcal
Fat
19gr
Saturates
7gr
Carbs
12gr
Sugars
8gr
Fibre
5gr
Protein
29gr
Salt
0.3gr
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 500g centre-cut beef fillet, at room temperature
- 2 tbsp olive oil
- 400g baby carrots, halved lengthways
- 3 garlic cloves, unpeeled and squashed (we used the flat blade of a knife)
- 2 tbsp grated fresh horseradish or creamy prepared horseradish
- 2 tbsp crème fraîche
- 2 tbsp lemon juice
- 1 tbsp chopped flat-leaf parsley
- 1 x 75g bag watercress, leaves picked
- a handful of mixed root vegetable crisps
Step by step
Get ahead
To serve cold, prepare to the end of step 3 a few hours ahead, cool, then chill. Bring back to room temperature before slicing.
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat a frying pan over a high heat. Rub the beef with 1 tablespoon of oil and season. Sear the beef for 5 minutes, turning until browned all over. Transfer to a large roasting tin. Scatter the carrots and garlic cloves around the beef, drizzle with the remaining oil, season and toss.
- Roast in the oven for 16-18 minutes (for medium rare). Remove from the oven; set aside.
- Squeeze the garlic cloves from their skins and add to a small bowl. Mash with a fork. Add the horseradish, crème fraîche, lemon juice and 1 tablespoon of water; whisk to combine. Stir in the parsley; season.
- To serve, thinly slice the warm beef and layer on a board or serving platter with the watercress and carrots. Spoon over any juices from the rested meat, garnish with root vegetable crisps and drizzle with the horseradish dressing.
