Beef Steak with Watercress Radish Salad

Ingredients

• 4 beef filet steaks (about 150 g each)
• Salt
• 1 tsp ground coriander seeds
• black pepper (freshly ground)
• 1 Tbsp clarified butter
• 400 g watercress
• 8 radishes
• 4 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 1 tsp spicy mustard
• 1 tsp Honey
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 80°C with both top and bottom heat.

2. 2.

   Wash, pat dry, and season the steaks with salt, coriander, and pepper. Sear each side in hot clarified butter until browned, then transfer to a preheated plate and roast in the oven for about 15 minutes (longer or shorter depending on thickness) until pink; flip once during cooking.

3. 3.

   For the salad, wash and dry the watercress (or spin it). Wash, trim, and thinly slice the radishes. Arrange the watercress on bowls. Whisk together vinegar, lemon juice, mustard, honey, and olive oil; season with salt and pepper. Drizzle a little over each plate and pour the remainder over the salad.

4. 4.

   Remove the steaks from the oven, let rest briefly, then slice and serve with the salad.