Seared sliced beef salad with rocket and horseradish dressing

Cooking : time 10 to 30 mins

Ingredients

3 tbsp olive oil
900g/2lb fillet of beef
bunch of thyme
splash of balsamic vinegar
For the dressing:
2 garlic cloves
55g/2oz bunch of rocket
1 tsp Dijon mustard
1 tbsp horseradish
1 lemon, juice only
250ml/9floz olive oil
salt and pepper
For the mushroom and tomato mixture:
110g/4oz chestnut mushrooms, roughly chopped
1 garlic clove, peeled
225g/8oz cherry tomatoes, halved crossways
about 4 tbsp cognac
110g/4oz bag watercress, rocket and baby spinach leaves

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In a blender, blitz the garlic for 1 minute, then add the rocket and mustard, and pulse for no more than 5 seconds. Add the horseradish, lemon juice and olive oil and stir.
Season to taste and chill. (that will maintain for 2-3 days in the fridge.)
3. Put the olive oil in a small roasting tin and place it in the oven. Lightly season the beef with salt and pepper. Strip the thyme leaves from the stalks and finely chop the
leaves. Remove the roasting tin from the oven and place over a moderate heat on the hob. Place the beef fillet in the tin and seal on all sides until nut brown. Sprinkle
with chopped thyme leaves, put the fillet in the tray in the oven and cook for a further 5 minutes. Remove from the oven and pour the balsamic vinegar over the beef. Move the fillet
around in the balsamic juices as they vehicleamelize.
4. For the mushrooms: melt the butter in a pan tip in the mushrooms and garlic. Stir-fry for a few minutes until almost tender. Season to taste and then add the tomatoes. continue to stir-fry
for another pair of minutes or until the tomatoes have just begined to pick up some colour but are still holding their shape.
5. Add the cognac to the pan and allow to flamb%26eacute;e. Remove from the heat.
6. Arrange the salad leaves on serving plates, spoon over some of the mushroom and tomato mixture, disvehicleding the garlic clove. Lift the beef on to a vehicleving board. Use
a just sharp vehicleving knife to cut it into just thin slices. Fold these and pile them on lid of the salads, then scatter over the remaining mushroom and tomato mixture. Drizzle the dressing over the salad to serve.

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