Sunday, June 08, 2008

Steak with horseradish, fennel and potato salad

This was good. A nice hunk of rare rump, served with a Scandinavian-style potato salad: fennel and horseradish. On the table in twenty minutes max. Serve with vodka, on the couch, while watching some sort of arthouse documentary on SBS or a nice horror film.

Potato, fennel and horseradish salad

  • Kipfler, bintje or pink fir potatoes, washed and roughly cubed

  • 2 tbsps horseradish cream

  • Half a big fennel bulb, sliced very finely (using a mandolin if possible)

  • 3 tbsps light sour cream

  • 2 tbsps fat-free plain yoghurt

  • 1 tbsp wholegrain mustard

  • 1 shallot, finely chopped

Boil the potato in salted water until just tender. While the potatoes are cooking, combine everything else in a big bowl and mix well. Taste and season if necessary. When the cubes are ready, toss them in the dressing while still hot.

Serve with rump steak, rare (or to your liking.)

No comments: