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1. Video tutorial: Cooking steak

1. Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it's very thick), and allow to rest for 10 minutes. Thinly slice and set aside.
2. Blanch or grill the asparagus spears.
3. To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.
4. Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.

Per serving

250 kcalories, protein 32.8g, carbohydrate 11g, fat 8.6 g, saturated fat 3.4g, fibre 3.2g, salt 0.58 g

Latest comments and suggestions

• cmf-foodfile

  06 May 2009

  cmf-foodfile commented on this recipe

  Re the beetroot - I use the vacuum-packed ready-cooked beetroot, for a variety of meals. But the one thing I know for sure is, that it's really quite "nuggetty" - it still has a major amount of crunch in it. So for eating with cooked foods, I reckon it needs some more cooking, usually. It depends very much on individual taste - but I have frequently founf that it needs more cooking to soften it somewhat.

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• Jane

  14 May 2009

  Jane commented on this recipe

  Brought this salad to work for lunch to share with work colleagues. Got a huge thumbs up. The dressing is fabulous and would use that on its own..

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• Sascha

  14 June 2009

  Sascha rated and commented on this recipe

  

  I agree with the comment on the beetroot being to hard. I also found the dressing a bit too lemoney. The second time I dubbled up the amount of horshradish and left out the zest.

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• Samantha

  05 July 2009

  Samantha rated and commented on this recipe

  

  Nice combination of flavours. My beetroot was the slightly smaller ones they sell in vacuum packs and they had a great texture. This is not a mind blowing recipe, but tasty for a midweek meal.

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Ingredients

• 250g rump steak , fat completely trimmed
• 6 asparagus spears , trimmed
• 50g wild rocket
• 4 small cooked beetroot , cut into wedges

DRESSING

• 1 tbsp horseradish cream
• 2 tbsp half-fat crème fraîche
• 1 lemon , juiced and zested

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Low-fat

Ingredients

• 250g rump steak , fat completely trimmed
• 6 asparagus spears , trimmed
• 50g wild rocket
• 4 small cooked beetroot , cut into wedges

DRESSING

• 1 tbsp horseradish cream
• 2 tbsp half-fat crème fraîche
• 1 lemon , juiced and zested

Per serving

250 kcalories, protein 32.8g, carbohydrate 11g, fat 8.6 g, saturated fat 3.4g, fibre 3.2g, salt 0.58 g

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