• sirloin steak (weighing about 250g/9oz) , trimmed of fat
  • 2 parsnips, peeled and cut into strips or coarsley grated
  • 4 dates, stoned and quartered lengthways
  • 150g bag baby leaf green salad with chard
  • handful mint leaves, roughly chopped

For the dressing


  • STEP 1

    Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.

  • STEP 2

    Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.


Medjool dates are in season at Christmas and give a rich syrupy flavour to the salad, which works especially well with the beef.

Recipe from Good Food magazine, December 2006


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