Beef Waldorf

Beef Waldorf


2 people made this

About this recipe: This tasty main-dish salad is made extra delicious with a creamy mustard dressing. Serve with lots of crusty fresh bread for a satisfying and healthy meal.

Elaine Russell

Serves: 4 

  • 2 fillet steaks (about 140 g each), trimmed of all excess fat
  • ¼ tsp extra virgin olive oil
  • pepper and salt
  • 250 g radishes, thinly sliced
  • 3 carrots, grated
  • 1 small yellow capsicum, seeded and cut into thin rings
  • 3 celery stalks, sliced on the diagonal
  • 3 spring onions, sliced on the diagonal
  • ⅓ cup (35 g) walnuts
  • ⅓ cup (55 g) raisins or sultanas
  • 2 small green apples
  • 2 tsp (10ml) lemon juice
  • 100 g rocket or watercress leaves
  • 2 tbsp wholegrain mustard
  • ¼ cup (65 g) 97% fat-free mayonnaise
  • ¼ cup (65 g) plain low-fat yoghurt

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Brush the steaks with the oil and season with pepper. Heat a ridged cast-iron grill pan or non-stick frying pan over a medium-high heat until hot. Add the steaks and cook for 3 minutes on each side for medium-rare or 4 minutes on each side for medium. (These cooking times are for 2-cm steaks; adjust slightly for more or less than this thickness.) Remove the steaks from the pan and leave to cool for at least 15 minutes.
  2. Meanwhile, make the dressing. Put the mustard, mayonnaise and yoghurt in a small bowl and stir until combined.
  3. Combine the radishes, carrots, yellow capsicum, celery, spring onions, walnuts and raisins in a large bowl. Quarter and core the apples, then cut them into 2-cm cubes and toss them in the lemon juice. Add the apples to the bowl with half of the dressing and turn to coat everything well. Season with salt and pepper to taste.
  4. To serve, pile the rocket on four plates and spoon the apple and vegetable salad alongside. Cut the steak into thin slices and arrange on top. Spoon the remaining dressing over the top or hand it round separately in a jug.

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