Peppered Steak With Potato Salad - cooking recipe

Ingredients

2 None large potatoes, peeled, cut into 3/4 inch pieces
1 lb sweet potato, peeled, cut into 3/4 inch pieces
1.5 oz baby spinach, shredded
1 None small red onion, finely chopped
2 tbsp baby capers, drained
2 tbsp chopped fresh dill
1/3 cup mayonnaise
2 tbsp sour cream
3 tsp creamed horseradish
2 tbsp cracked black pepper
4 (6 oz) beef tenderloin medallions
None None whole-grain mustard, to serve

Preparation

Steam potatoes and sweet potato in a steamer basket placed over a saucepan of simmering water for 8 mins, or until just tender. Drain then cool for 10 mins. Transfer to a large glass bowl along with spinach, onion, capers and dill. Whisk mayonnaise, sour cream and horseradish together then add to potatoes and toss to combine. Set aside.
Coat steaks in pepper and spray with cooking oil. Heat a large frying pan over medium heat. Cook steaks for 3 mins per side for medium-rare, or until cooked to your liking. Transfer to a plate, cover with foil and let rest for 5 mins.
Place potato salad on serving plates. Top with steak. Serve immediately with whole-grain mustard.