This is a delicious and very tasty starter. The beef has to be high quality. The creamy Philly makes a perfect accompaniment with the addition of the fiery horseradish and finished with peppery watercress. An Italian classic with a British twist. INGREDIENTS Preparation time: 15 minutes Freezing time: 30 minutes Serves 4 as a starter 300g beef fillet 30g grated horseradish juice and zest of 2 lemons 100g Philadelphia seasoning 1 punnet of baby watercress olive oil to serve
INSTRUCTIONS 1. Tightly wrap the fillet in cling film to make evenly round and place it in the freezer for about 30 minutes, until slightly firm (but not frozen all the way through). 2. To make the Philadelphia cream, fold the grated horseradish, lemon juice and zest into the Philadelphia. Season and leave to firm in the fridge slightly. 3. Slice the beef as thinly as possible – it should be almost translucent. Lay 5-6 slices on each plate, season, and add a few small quenelles of the Philadelphia cream. Garnish with the watercress and drizzle with good quality olive oil. Nutritional information per serving: Energy 884kJ/212.7kcal, Protein 18.6g, Carbohydrate 1.0g, Fat 15.1g, Equiv as Salt 1.0g Recipe from Philadelphia