Fillet steak with horseradish & rocket sauce
Horseradish is in season right now and this is an excellent way to use it. Like mustard and wasabi, it complements beef perfectly and adds a super-fresh kick to the sandwich. Fancy a lighter option? Swap the beef for smoked mackerel.
200g fillet steak
2tbsp olive oil
3 tsp horseradish, grated
Juice of 1 lemon
1 garlic clove crushed
2 tbsp milk
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
150g Greek yoghurt
Starting with the sauce, put all of the ingredients, except for the Greek yoghurt, into a blender. If you enjoy the burn, feel free to add more horseradish to taste.
Blitz until smooth and transfer to a bowl.
Add the yoghurt and season to taste.
Cover with cling film and leave in the fridge to rest.
Take the fillet steak out of the fridge and sprinkle a small pinch f salt on both sides.
Heat the olive oil in a frying pan. Make sure you get it smoking hot. Put the steak in and turn it every 20 seconds for 3–4 minutes, depending how rare you like it.
Once cooked, transfer the steak to a plate, season with a good pinch of salt and pepper and leave to cool for about 10 minutes.
Before serving, slice the steak diagonally into 1cm strips. Cut the buns in half and place a small handful of rocket inside each. Divide the meat between the two and drizzle about 2 tablespoons of sauce over the top.
Close it up and tuck in.