Beef Eye Fillet Salad with Green Beans & Horseradish Cream

Steps

1. Preheat oven to 220°C. Preheat BBQ grill to medium-high (if using). Prep beef. Pat beef dry and season with salt. Toss in a bowl with a drizzle of oil and man rub spice. Leave to marinate.
2. Prep salad ingredients. Toss bread on a lined oven tray with a garlic and a drizzle of oil. Season with salt. Set veggies aside in a large bowl.
3. Cook beef & bread. Heat a drizzle of oil in a fry-pan on high heat. Cook beef for 2-3 minutes each side, until golden. Transfer to tray with bread. Reserve pan. Cook beef and bread in oven for about 5 minutes, until beef is medium rare, or until cooked to your liking and bread is golden. Rest beef, covered, before slicing thinly. Alternatively, do this on the BBQ.
4. Meanwhile, cook beans. Return reserved pan to medium-high heat with a drizzle of oil. Cook green beans for 3-4 minutes, until tender. Season. Alternatively, do this on the BBQ.
5. Finish salad. Toss toasted bread in bowl with green beans, cucumber, spinach and a drizzle of olive oil and vinegar. Season to taste.
6. Serve salad topped with beef, horseradish cream and parsley.