Gizzi Erskine's rare roast beef and crushed potato salad recipe

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Beef goes with nothing better than horseradish, watercress and radishes. A very tasty version of our favourite potato salad!

  • Low-fat
Serves4
SkillEasy
Preparation Time10 mins (plus 1 hour cooling time)
Cooking Time2 mins
Total Time12 mins

Beef goes with nothing better than horseradish, watercress and radishes. A very tasty version of our favourite potato salad!

Ingredients

  • 1tsp olive oil
  • 2 beef fillet steaks, each 5cm thick
  • sea salt and white pepper
  • 100g crème fraiche
  • 2tbsp mayonnaise
  • 2tbsp good horseradish
  • a squeeze of lemon juice
  • 300g charlotte potatoes, cooked whole then cut in half lengthways
  • 4 spring onions, thinly sliced
  • 1 bunch watercress, trimmed
  • 10 radishes, quartered
  • 8 cherry tomatoes, preferably a mixture of red and yellow
  • 4 chives, snipped

WEIGHT CONVERTER

to

Method

  1. Heat the oil in a frying pan until really hot. Season the beef steaks with salt and pepper then sear them all over for 20 seconds on each side until the meat is fairly dark on the outside and really rare in the middle. Remove and leave to rest for one hour in the freezer until it firms up and is almost frozen (a restaurant trick that will make it easier to slice). Technically you need to let things cool before popping them into the fridge or freezer but as this meat has simply been seared it should not be too warm. Use your own instincts though – if you think it needs to cool a little before freezing then feel free to do so.
  2. Mix together the crème fraiche, horseradish and mayonnaise with some salt and pepper. Mix with the potatoes, spring onions, watercress, radishes, tomatoes and chives. When you’re ready to serve, thinly slice the beef, aiming to cut 12 slices from each steak. (You can sneak the end bits as a chef’s perk!) Lay slices, overlapping each other, on each plate. Top with some salad and serve.
Top Tip for making Gizzi Erskine's rare roast beef and crushed potato salad

Make sure you use some waxy potatoes for this recipe, like Charlotte potatoes. You can quarter, half or even leave the potatoes whole if you wish

Gizzi Erskine
Celebrity chef

Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.