1 tablespoons wholegrain mustard
2 teaspoons prepared horseradish
1 teaspoon brown sugar
1/4 cup olive oil
2 tablespoons white wine vinegar
1/3 cup cream
500g small new potatoes, scrubbed and cooked
1 ice berg lettuce
1 red onion, sliced into rings
1 avocado, sliced
1/4 cup pine nuts, lightly toasted
large handful cherry tomatoes, halved
Rub the beef with oil and season with salt and freshly ground black pepper.
Preheat oven to 210 degrees C.
Cook for 20 minutes and then allow to rest for 10 minutes before slicing.
While the beef is cooking warm the dressing ingredients together in a small saucepan over a gentle heat. Season generously with salt and freshly ground black pepper.
Tear the lettuce into pieces and arrange on a serving platter with avocado, onion, tomatoes, pine nuts and potatoes.
Slice beef and arrange over salad and then pour over the dressing.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby