2 tbsp olive oil2 piecesbeef fillet (about 500gm), at room temperature200 gmbaby green beans, trimmed2yellow baby beetroot (see note), peeled and thinly shaved on a mandolin4baby beetroot, peeled and thinly shaved on a mandolin4 cups(loosely packed) wasabi leaves (see note)1 cup(loosely packed) flat-leaf parsley, coarsely tornButtermilk dressing125 ml (½ cup) buttermilk2 tbsplemon juice1 tbspDijon mustard½ garlic clove, finely grated2 tbspextra-virgin olive oil
Preheat oven to 200C. Heat oil in a large frying pan over high heat. Season beef and cook, turning occasionally, until golden (3-4 minutes). Transfer to an oven tray and roast until medium-rare (8-10 minutes), then set aside to rest (5 minutes). Cut across the grain into thick slices and set aside.
Blanch beans in boiling salted water until bright green (1-2 minutes). Drain and refresh, then combine in a bowl with beetroot, wasabi leaves and parsley.
For buttermilk dressing, whisk buttermilk, lemon juice, mustard, garlic and oil in a small bowl to combine, then season to taste.
Drizzle dressing over salad, add beef, toss lightly to combine and serve.
Note If baby yellow beetroot are unavailable, substitute regular baby beetroot. Wasabi leaves have a slightly peppery bite similar to horseradish and are available from select delicatessens. If they’re unavailable, substitute baby rocket.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.