Quick and Easy Warm Beef Salad Recipe

For the dressing, mix the horseradish mustard with your crème fraîche, cracked black pepper, a splash of lemon juice, good pinch of salt and a generous helping of finely grated Parmesan.

Wash your tomatoes then cut into halves. Add to a bowl with your Shallot rings and a good pinch of salt and a pinch of sugar. Add a splash of vinegar and a good splash of olive oil. Now add the capers to your tomatoes and leave to pickle for approximately 10 minutes.

Now to cook your steak. Season it well with salt and pepper. Place In a hot pan with a splash of oil and seal off well on all sides.

Turn the heat down and cook for approximately five minutes turning all the time. If using a probe take to a core centre heat of 30 degrees for rare and 40 degrees for closer to medium.

Now rest for 10 mins 

Cut your steak finger thick, making sure to cut against the grain. Place your steak on a large plate.

Follow this with your tomatoes and Shallots and capers, reserve your juice.

Now add some of your horseradish dressing, sprinkle with your crispy onions and shaved Parmesan.

Now add the juices from the tomatoes and shallots to your salad leaves and mix well. Gently place your leaves on top of the meat and tomatoes. Add some more of your horseradish dressing.

To finish, shave the same parmesan on top, a few cracks of salt and pepper and more crispy onions. Enjoy!