Roast Beef, Gorgonzola & Horseradish Potato Salad

The potato salad can be made a day ahead of time. Horseradish mayonnaise can be served as a dipping sauce with roasted potatoes and vegetables, or spread onto a steak sandwich or burger.  (Crumbed chicken breast, pan-fried and sliced, goes well with this salad, too.)

600g beef fillet
olive oil, for pan-frying
sea salt and freshly ground black pepper
120g gorgonzola, crumbled

Horseradish mayonnaise

1/2 cup whole-egg mayonnaise
2 tbsp quality creamed horseradish
1/2 clove garlic, minced
sea salt and freshly ground black pepper

Potato salad

400g chat potatoes, cooked and halved
1 small Spanish onion, finely sliced and blanched
1/2 bunch of watercress, picked, washed and dried
2 tbsp flat-leaf parsley, chopped
1/4 cup of roasted hazelnuts, roughly chopped
100g horseradish mayonnaise

Serves 4 as a main-course salad

Preheat oven to 200°C. In a large non-stick pan, heat olive oil over a high heat. Season beef fillet, and sear on all sides until golden brown.

Place beef on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking. Rest for 10-15 minutes before slicing (slice against the grain).

For the horseradish mayonnaise, combine all ingredients in a bowl, and season to taste.

To make the potato salad, combine the potatoes, onion, watercress, parsley and hazelnuts in a bowl. Add the horseradish mayonnaise and gently toss to combine.

To serve, divide the potato salad among 4 plates. Top with roast beef slices and crumbled gorgonzola to finish.