Ingredients
- rump steak 250g, fat completely trimmed
- asparagus 6 spears, trimmed
- wild rocket 50g
- cooked beetroot 4 small, cut into wedges
dressing
- horseradish cream 1 tbsp
- half-fat crème fraîche 2 tbsp
- lemon 1, juiced and zested
Method
-
Step 1
Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it’s very thick), and allow to rest for 10 minutes. Thinly slice and set aside.
-
Step 2
Blanch or grill the asparagus spears.
-
Step 3
To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.
-
Step 4
Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.
Nutritional Information
- Kcals 250
- Fat 8.6g
- Carbs 11g
- Fibre 3.2g
- Protein 32.8g
- Salt 0.58g
