Raw beef with buttermilk and horseradish dressing

AT A GLANCE

  • Serves 4 people

  • 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)
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.

Recipe:

LUKE BURGESS

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2008 HERVÉ SOUHAUT SYRAH, RHÔNE VALLEY, FRANCE , suggested by KATRINA BIRCHMEIER

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