- 450 g free-range fillet of beef
- 2 T olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
- 16 baby potatoes
- 1 T horseradish cream
- 3 T goodquality mayonnaise
- Salad leaves
- A squeeze of lemon juice
Marinate a free-range fillet of beef in olive oil, the juice of 1 lemon and sea salt and freshly ground black pepper for at least 30 minutes.
Cook baby potatoes in rapidly boiling water until tender.
Drain, halve and mix with horseradish cream, good quality mayonnaise and seasoning, to taste.
Place a griddle pan over a high heat and, once smoking, sear the fillet on all sides for about 5 minutes, until charred.
Finish cooking the fillet to your liking in an oven preheated to 180°C, then remove from the heat and set aside to rest.
Slice the fillet and serve in shallow bowls with crisp salad leaves and a squeeze of lemon juice.