Steak with beetroot salad

Name: Steak with beetroot salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 4 Rump steaks (approx. 200 g each); 5 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Fruit vinegar; 1 Onion; 500 g pre-cooked beetroot (vacuum); 150 g Fresh cream; 1-2 TEASPOONS Cream horseradish (glass); 1⁄2 Federation Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

4 Rump steaks (approx. 200 g each)
5 TABLESPOONS Oil
7-10 Tbsp salt, pepper
3 TABLESPOONS Fruit vinegar
1 Onion
500 g pre-cooked beetroot (vacuum)
150 g Fresh cream
1-2 TEASPOONS Cream horseradish (glass)
1⁄2 Federation Parsley

Directions

1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Brown the steaks in 2 tablespoons of hot oil for approx. 2 minutes. Season with salt and pepper and place on a tray. Fry in a hot oven for about 15 minutes.
2
Mix vinegar, salt, pepper and 3 tablespoons of oil. Peel onion and cut into strips. Slice beetroot into thin slices. Mix everything. Mix crème fraîche and horseradish, season. Wash and chop the parsley.
3
Arrange everything and sprinkle with parsley. Serve with baguette.