Where would we be without these wonderful recipes from a subscriber in New Zealand? Thanks so much for them. This one was so different –loved the warm potato salad–packed with flavour. And you can do the beef as you like it–either one piece or separately
Rosemary & Balsamic Beef with Spring Greens and Warm Potato, Radish & Herb Salad
Serves 4
Ingredients
For the beef
- 700–800g beef sirloin, rump or scotch fillet
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 bunch broccolini
- 150g sugar snap peas
- 1 tbsp butter
- Handful rocket to serve
For the potato salad
- 750g small new potatoes, halved
- 6 radishes, very thinly sliced
- 3 spring onions, finely sliced
- ½ cup fresh peas, blanched
- Small handful fresh dill, chopped
- Small handful flat-leaf parsley, chopped
- 2 tbsp extra-virgin olive oil
- 1½ tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper
Method
Combine the olive oil, garlic, rosemary, balsamic and Dijon mustard. Rub over the beef and season generously. Leave for about 20 minutes at room temperature.
Cook the potatoes in salted water until just tender. Drain and leave for 5 minutes.
Whisk together the olive oil, lemon juice, mustard and honey. Season to taste.
While the potatoes are still warm, toss them with the dressing, radishes, spring onions, peas, dill and parsley. The warm potatoes will absorb some of the dressing while the radishes retain their crunch.
Heat a heavy frying pan or barbecue until very hot. Sear the beef until browned and cooked to your liking. For a whole piece of sirloin or rump, brown it well before finishing in a 190°C oven if necessary. Rest for at least 10 minutes before slicing.
Quickly sauté the broccolini and sugar snap peas in butter until bright green and just tender.
Spread the rocket over a platter. Add the warm potato salad and greens, then arrange slices of the beef alongside or over the top. Spoon over any resting juices.
Chef’s tip: Sometimes I like to crumble feta cheese over the potato salad just before serving. It adds saltiness and makes the dish look particularly good on a spring table.