Ingredients – Serves 4
Mixed salad leaves consisting of baby spinach, rocket and watercress – enough to generously cover 4 plates
2 avocados, peeled and sliced
4 thin cut fillet steaks – size and weight can be adjusted to fit the appetite of the people you’re feeding
4 large potatoes (I use desiree), washed and cut into small cubes
Salt & freshly ground black pepper
For the Creamy Mustard Dressing
3 teaspoons seeded mustard
3 teaspoons creamed horseradish
⅓ cup olive oil
½ cup cream
2 teaspoons brown sugar
2 tablespoons white wine vinegar
Preheat the oven to 200C. Bring the fillet steak to room temperature and season well with garlic powder, salt and pepper. To make the dressing place all the ingredients in a small pan and mix well to combine. Bring it up to a simmer over medium heat and cook for a few minutes. Set aside in the pan for reheating later. Place the potatoes on a baking tray and drizzle with enough olive oil to coat the potatoes well and season with salt. Place in the oven and roast for 50 – 60 minutes or until golden brown and crispy. While the potatoes are cooking distribute the salad leaves evenly on the dinner plates and top each with half a sliced avocado. When the potatoes are 10 minutes away from being ready start cooking the steak.
Heat a non stick fry pan over medium-high heat and drizzle some olive oil over the fillet steaks. When the pan is hot add the steaks and cook for a minute or two on each side until done to your liking. As the steaks are thin cut they won’t take long to cook. Rest the steaks on a carving board for 5 minutes then cut into finger width slices against the grain of the meat. When the potatoes are ready place some on top of the avocados on each plate and top with the fillet steak slices. Bring the dressing back to a simmer and pour a generous amount on top of each salad. Serve straight away.