Page title and description

Meat mains
Warm roast beef with a salad of new potatoes, watercress and wasabi
Ingredients
- 1.2kg beef roasting joint
- olive oil
- 2 bunches watercress
- 125g crème fraîche, mixed with a little wasabi paste, to taste
- 600g new potatoes, halved
- 250g flat beans, sliced
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 240°C/Gas 9. Brush the beef with olive oil and generously season. -
Step 2
Roast for 20 minutes, then reduce the oven temperature to 190°C/Gas 5 for 15 minutes per 450g for rare. Add an extra 15 minutes to the total cooking time for medium-rare. Leave the meat to rest. -
Step 3
Finely chop half a bunch of watercress and add it to the wasabi/crème fraiche mixture to make a thick green sauce for the salad. Chill. -
Step 4
Bring salted water to the boil and add the cleaned new potatoes. Cook for 10 minutes and test, then add the beans to the same pan for the final 5 minutes of boiling time. Drain and allow to cool a little. -
Step 5
Divide the remaining watercress between the plates, spoon the wasabi cream over, top with mixed potatoes and beans, and lastly thin slices of the warm beef.