This summer dish is a salad starter that our Head Chef Charlene and I have been playing with for a while.  We’ve been experimenting with it in Brasserie One (to book call 02076652340) and are liking it as a dish for next year’s 2018 Banqueting Menu.

We like to call it ‘thinking person’s steak tartare’.  If you’ve ever thought that you’d like to try a steak tartare but can’t get past the idea of putting raw meat in your mouth, then this could be just what you’ve been waiting for.

It’s a beautifully light salad made from medium cooked and diced fillet steak and we can hardly make it quickly enough for the Brasserie.  It’s very easy to produce and can be made well in advance if you’re throwing a dinner party.

The dish takes very little time to prepare and the most taxing part of making it is a little bit of chopping practice and a small amount of `tasting for seasoning` at various stages in the preparation.


  • 1 Fillet steak
  • 2 tablespoons of small capers
  • 1 red pepper that has been roasted at a high temperature, with the charred skin and seeds removed and finely diced
  • 1 small shallot, finely diced
  • 1 teaspoon of creamed horseradish
  • 1 tomato, seeded and finely chopped
  • 1 gherkin, finely chopped
  • Salt and coarse ground black pepper to season
  • Small amount of chives, finely chopped
  • A drizzle or glug of extra virgin olive oil, as much or little as you like.


  • Heat a pan.
  • Season the meat by brushing with a small amount of cooking oil and seasoning with salt and coarsely ground black pepper.
  • Seal the fillet steak in a hot pan getting a good brown colour on all sides of the meat.  Cook the meat to your personal taste, anywhere between mooing and cremated.
  • Set the meat aside to cool.
  •  In a bowl, mix together the capers, diced red peppers, diced shallot, tomato and gherkins.
  • Chop the steak into the same size dice as all the salad ingredients, mix together and dress with olive oil and creamed horseradish.
  • Taste to check the seasoning.
  • At the moment we are serving it with a drizzle of Dijon mustard, honey and cider vinegar dressing and some rocket leaves.

Enjoy the salad and enjoy the summer!



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