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| The final board |
Well above is the result of a Sunday well spent,
beef from the best butcher in Cambridge Barker Bros of Great Shelford, spiky Chimichurri sauce and a new potato and broad bean salad on watercress with a horseradish dressing. My thoughts behind this was a summers Sunday roast, something much lighter than the usual affair. To begin cook the potatoes and cool in ice cold water and half and also blanch the broad beans in boiling water before also plunging in ice cold water to retain their colour.
Once cool pop the broad beans out of their skins and leave in the fridge. For the dressing mix 100ml of creme fraiche, 100ml of natural yoghurt, freshly grated horseradish, juice from half a lemon and salt to taste and store in the fridge. For the chimichurri sauce I've followed this recipe
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| Prior to cooking |
So there it is, prior to cooking. Get a pan nice and hot and then add some flavourless oil, drop to a medium heat and add in some buttter followed by the beef, seasoning the exposed side with salt and pepper. Turn after five minutes to the other side and cook for another five minutes before turning again. Add in some rosemary half way through and continue to turn every five minutes for another 20 to get a rare finish. Keep adding an extra 5 minutes to cook the meat through more. Once cooked to your liking remove to rest, I've used a small plate on top of a large plate to collect the juices below.
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| Resting |
Once rested slice the meat and serve on a platter, dress with the chimichurri sauce and dress the broad beans and potatoes with the dressing adding some chopped spring onions to the mix. Place the potato salad on top of a bed of watercress and serve.
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| An afternoon to enjoy |
