Seared Beef with Chilli Bean Salad and Radish Salsa

Seared Beef with Chilli Bean Salad and Radish Salsa

Serves 4

Core points per recipe: 1

4 lean fillet steaks

225g fresh green beans, cut in half

1 x 400g tin kidney beans, drained

1 x 400g tin cannellini beans, drained

1 small red onion, finely chopped

1 red chilli, finely chopped

6 ripe tomatoes, skinned and finely chopped

1 tbsp fresh chives, chopped

2 tsp horseradish sauce

salt & pepper

Salsa

1 bunch young radishes, finely chopped

1 small green pepper, finely chopped

1 tbsp fresh mint, chopped

1 tbsp mango chutney (1pt)

Season the steaks with salt & pepper and set aside.

Cook the green beans in a pan of lightly salted water until tender.  Drain, rinse with cold water and place in a bowl containing the kidney and cannellini beans.

Add the remaining ingredients and seaon with salt and black pepper, mixing until combined.

Preheat a non-stick pan until hot.  Add the steaks, cooking for 2-3 mins on each side.  Remove from the heat and allow to rest for 2mins on a chopping board.

Combine the salsa ingredients and place in a small serving bowl.

Divide the bean mixture between 4 plates, slice the beef into thick pieces and arrange on top.  Garnish with the salsa