Serves

6-8

Information

Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients

Meat: 1.5 kg fillet steak • 1 tablespoon ground coriander seeds • 1 handful finely chopped fresh rosemary • Salt • Black pepper • 1 teaspoon dried oregano Topping: Extra virgin olive oil • Salt • Black Pepper • 100 g creamy horseradish • 200 g crème fraîche • Dash white wine vinegar • 1lemon, juiced • 3 handfuls of watercress • 100 g parmesan cheese, thinly sliced

Method

Meat: Place the coriander, rosemary, salt, pepper and oregano into a mortar, and grind until it reaches a paste-like consistency • Spread the paste onto a chopping board, and then roll the fillet steak over it, making sure to press firmly so that the herbs stick to the meat • Fry both sides over a hot flame in a griddle pan for about five minutes, then leave to rest for a further five minutes, before slicing as thinly as possible • Place slices on a plate Topping: Mix the horseradish and the crème fraîche to a smooth consistency, add the lemon juice • Dip the watercress into olive oil and the white wine vinegar • Sprinkle the cress, parmesan and horseradish over the meat, and finally a touch of pepper and salt