- 400g potatoes
- A bunch of beetroot
- 1 red onion
- ½ x 200g crème fraîche
- 1 tbsp horseradish mustard
- 2 top rump minute steaks
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 50g watercress
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- Frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into bite-sized chunks. Remove any leaves from the beetroot (save these for a salad or a stir-fry on another day). Scrub the beetroot. Chop the beetroot into 1cm-thick slices.
- 2.
Tumble the potatoes and beetroot into a large roasting tin. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins.
- 3.
Meanwhile, peel the red onion and slice it into thin wedges. Set aside.
- 4.
Spoon half the pot of crème fraîche into a bowl. Stir in 1 tbsp horseradish mustard. Set aside.
- 5.
When the beetroot and potatoes have cooked for 20 mins, scatter the onion into the roasting tin. Turn the veg over in the pan, then return to the oven for a further 15-20 mins, till tender.
- 6.
While the veg roast, pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub a little salt and pepper onto the steaks. When the pan is sizzling hot, add the steaks and fry for 30 secs-1 min per side, then transfer them to a plate and set aside to rest for 3-4 mins.
- 7.
Peel and finely chop the garlic clove. When the vegetables are cooked, remove the tin from the oven and add the garlic. Pour over 1 tbsp balsamic vinegar and stir. Fold in the watercress.
- 8.
Divide the potatoes, beetroot and watercress between a couple of warm plates. Dollop over the horseradish crème fraîche. Slice the steaks and arrange on top. Halve the lemon and squeeze over the juice from 1 half to serve.
- Tip
A dollop of crème fraîche goes a long way
Bake potatoes till fluffy and tender, then top with generous spoonfuls of your leftover crème fraîche, crumbles of goat's cheese and finely chopped soft herbs.
