One of our old favourites; another way of describing this Seared Beef Fillet, Capers & Red Pepper Tian is a ‘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. 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!