Roast beef, gorgonzola and potato salad
Pair perfectly prepared roast beef with salty gorgonzola.
Ingredients
600g beef fillet
olive oil, for pan-frying
sea salt and freshly ground black pepper
120g gorgonzola, crumbled
Horseradish mayonnaise
1 cup whole-egg mayonnaise
4 tbsp quality creamed horseradish
1 clove garlic, minced
sea salt and freshly ground black pepper
Potato salad
400g chat potatoes, cooked and halved
1 small Spanish onion, finely sliced and blanched
1/2 bunch of watercress, picked, washed and dried
2 tbsp flat-leaf parsley, chopped
1/4 cup of roasted hazelnuts, roughly chopped
100g horseradish mayonnaise (see above)
Method
Preheat oven to 200°C. In a large non-stick pan, heat olive oil over a high heat. Season beef fillet, and sear on all sides until golden brown.
PLACE BEEF on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking. Rest for 10-15 minutes before slicing (slice against the grain).
For the horseradish mayonnaise, combine all ingredients in a bowl, and season to taste.
To make the potato salad
Combine the potatoes, onion, watercress, parsley and hazelnuts in a bowl. Add the horseradish mayonnaise and gently toss to combine.
To serve
Divide the potato salad among 4 plates. Top with roast beef slices and crumbled gorgonzola to finish.
HOT TIPS
Horseradish mayonnaise can be served as a dipping sauce with roasted potatoes and vegetables, or spread onto a steak sandwich or burger.
Potato salad can be made a day ahead of time.
Crumbed chicken breast, pan-fried and sliced, goes well with this salad, too.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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