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    Seared Beef Salad

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    Seared Beef Salad

    This dish has a vaguely Oriental feel – one can imagine being served something similar in Thailand – but the ingredients are thoroughly British.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 3 medium beetroots
    • 200g sirloin or fillet steak
    • 1 tbsp olive oil
    • 1 tbsp horseradish sauce
    • 2 salad onions, trimmed and sliced
    • 4 medium carrots, peeled and roughly grated
    • A splash balsamic vinegar


    1. Simmer the beetroot for 30 minutes, then drain. Cool, then peel and grate.
    2. Season the beef with salt and pepper and brush with olive oil. Fry the meat on a really hot griddle (3–4 minutes for rare, 8–10 for medium), turning once. Combine the beetroot and horseradish, mix in the salad onions, carrot and balsamic vinegar.
    3. Slice the beef and serve with the salad.

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    Drinks recommendation

    Try a cranberry-laden red. Lightly-chilled, it will even work with the accompaniments.


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