Oriental beef roll

Method

1. Preheat the oven to 190°C/gas 5. Tenderise the beef fillets by beating them with a cook's mallet. Season with salt and freshly ground pepper.

2. Spread a teaspoon of horseradish onto each fillet and top with a sprinkling of chopped onion, dividing the onion evenly between the 4 fillets. Roll the fillets up and secure each fillet with a skewer or string.

3. Place the fillets in an oiled roasting tray and roast for 30 minutes until cooked through.

4. Meanwhile, mix together the olive oil, soy sauce, lemon juice, chilli and ginger. Heat the dressing in a small saucepan for 1-2 minutes.

5. Boil the potatoes in a large pan of salted water until tender; drain. Mash the potatoes with soured cream and butter. Season with salt and freshly ground pepper and mix in the chopped spring onion.

6. Bring a large pan of salted water to the boil. Add the kale and cook until tender, around 5 minutes; drain well.

7. To serve slice the beef fillets finely. Gently heat through the dressing. Place a portion of kale on 4 serving plates. Top with the sliced beef and spoon over the warm dressing. Serve with the spring onion mash on the side.

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Ingredients

4 thin slices of Beef fillet
salt and fresh ground black pepper
4 tsp horseradish sauce
1 onion, finely chopped
6 tbsp Olive oil
3 tbsp Soy sauce
juice of half a lemon
1 red chilli, grated
2.5 cm ginger root, grated
500g Potatoes, chopped
4 tbsp Soured cream
25g Butter
4 Spring onions, finely chopped
500g Kale

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