ROAST BEEF GORGONZOLA WITH HORSERADISH POTATO SALAD

SERVES 4

The horseradish mayonnaise can be served as a dipping sauce with roasted potatoes or vegetables or spread onto a steak sandwich or burger.

40 g (1½ oz) hazelnuts

olive oil, for frying

400 g (14 oz) beef fillet

sea salt and freshly ground black pepper

½ bunch watercress, picked, washed and dried

120 g (4¼ oz) gorgonzola cheese, crumbled

HORSERADISH MAYONNAISE

120 g (4¼ oz/½ cup) whole-egg mayonnaise

2 tablespoons good-quality creamed horseradish

1 small garlic clove, finely chopped

sea salt and freshly ground black pepper

POTATO SALAD

320 g (11¼ oz) new potatoes, cooked and halved or quartered depending on size

1 small red onion, thinly sliced and blanched

2 tablespoons flat-leaf (Italian) parsley, chopped

Preheat the oven to 200°C (400°F/Gas 6).

Put the hazelnuts in a dry ovenproof frying pan and place them in the oven. Roast until they are fragrant, about 10 minutes. To remove the skins, put the hazelnuts in the centre of a clean tea towel (dish towel), enclose them on all corners and roll the nuts vigorously until the skins fall off.

In a large non-stick frying pan, heat some oil over medium heat. Season the beef with salt then sear on all sides until golden brown.

Place on a baking tray and cook in the oven for 8–12 minutes or until cooked to your liking. Rest for 10–15 minutes before slicing. (Slice against the grain.)

For the horseradish mayonnaise, combine all the ingredients in a bowl and season to taste. Set aside.

For the salad, combine the potatoes, onion, parsley and the horseradish mayonnaise in a bowl and gently toss to combine.

To serve, divide half of the watercress leaves between four serving plates, top with the potato salad, gorgonzola, roast beef slices, hazelnuts and the remaining watercress.

NOTE: The potato salad can be made a day ahead of time. Crumbed, pan-fried and sliced chicken breast fillet goes well with this salad, too.