Raw beef with buttermilk and horseradish dressing


You'll need

400 gm beef eye fillet, finely shredded 80 gm (about 5 leaves) mustard greens, finely shredded (see note) To serve: mustard greens flowers (optional) 2 natural almonds   Buttermilk and horseradish dressing 100 ml buttermilk 80 ml (1/3 cup) grapeseed oil 1 egg yolk 1 tsp lemon juice, or to taste 1 tsp finely grated horseradish, or to taste (see note)

Method

Note Mustard greens are available from Asian grocers and select green grocers. If fresh horseradish is unavailable, substitute horseradish purée.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Hervé Souhaut Syrah, Rhône Valley, France

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