Recipes: rare beef with radish, cress and pea salad

Tag: salted radish

Serves 2
# 4oz/110g podded peas (fresh or frozen)
# A piece beef fillet (size depends on how hungry you are, but about 4-8oz, 110-225g)
# 1tbsp cracked black pepper
# small bunch of radishes
# 1 boxes of cress (or mustard and cress)
# 3tbsp crème fraiche
# lime wedges

Put the kettle on to boil. Heat a heavy frying pan or griddle.

Cook the peas briefly in well salted boiling water until just tender. Drain and cool thoroughly under running cold water.

Roll the beef in the pepper. Heat a large frying pan until very hot, and cook the beef for about half a minute each side. The heat should have penetrated about half an inch/1cm into the meat.

Slice the radishes and pile on a serving plate with the cress and peas. Slice the beef very thinly and arrange over the top. Thin the crème fraiche slightly with water and trickle over the top of the beef. Serve straightaway, with pieces of lime to squeeze over the top.