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.
