Roast beef, gorgonzola and potato salad

Neil Perry
Neil Perry's roast beef, gorgonzola and potato salad.
Neil Perry's roast beef, gorgonzola and potato salad. Photo: William Meppem

Pair perfectly prepared roast beef with salty gorgonzola.


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)


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.

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.