Herbed rump steak salad with horseradish crème fraîche – Food & Home Magazine

Name: Herbed rump steak salad with horseradish crème fraîche – Food & Home Magazine
Total time: 30 min
Ingredients: Herbed rump steak; 4 x 250g Chalmar Beef rump steaks; 45ml (3 tbsp) olive oil; 4 sprigs fresh rosemary, leaves roughly chopped; small handful fresh thyme leaves; Maldon Sea Salt and freshly ground black pepper, to taste; 100g butter; Sun-dried tomato and beetroot salad; 60g baby herb leaves; small handful fresh basil leaves; 200g baby tomatoes, halved; 150g marinated sun-dried tomatoes, roughly chopped (reserve the marinating liquid); 2 beetroots, peeled and finely sliced; 1 candy-stripe beetroot, finely sliced; 50g pine nuts, toasted; 30ml (2 tbsp) sun-dried tomato marinade; 5ml (1 tsp) red wine vinegar; 1,25ml (¼ tsp) castor sugar; Horseradish crème fraîche; 75ml creamed horseradish sauce; 75g crème fraîche; juice of ½ lemon; fried sage leaves, to garnish

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Herbed rump steak salad with horseradish crème fraîche is a robust dish that won't leave you feeling uncomfortably full. These flavours can't be missed.

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Ingredients

<h3>Herbed rump steak</h3>
4 x 250g Chalmar Beef rump steaks
45ml (3 tbsp) olive oil
4 sprigs fresh rosemary, leaves roughly chopped
small handful fresh thyme leaves
Maldon Sea Salt and freshly ground black pepper, to taste
100g butter
<h3>Sun-dried tomato and beetroot salad</h3>
60g baby herb leaves
small handful fresh basil leaves
200g baby tomatoes, halved
150g marinated sun-dried tomatoes, roughly chopped (reserve the marinating liquid)
2 beetroots, peeled and finely sliced
1 candy-stripe beetroot, finely sliced
50g pine nuts, toasted
30ml (2 tbsp) sun-dried tomato marinade
5ml (1 tsp) red wine vinegar
1,25ml (¼ tsp) castor sugar
<h3>Horseradish crème fraîche</h3>
75ml creamed horseradish sauce
75g crème fraîche
juice of ½ lemon
fried sage leaves, to garnish