The fresh and earthy flavours of a Waldorf salad are surprisingly delicious with tender meat. Seared beef Waldorf salad with pont-neuf potatoes is the perfect combination of salty, creamy, tangy and fresh.
Cook’s tip: In France, thick-cut potato chips are called pommes pont-neuf.
Seared beef waldorf salad with pont-neuf potatoes
- 20ml olive oil
- 4 x 100g beef fillets, trimmed
- 2 large potatoes, peeled and cut into oversized chips
- sunflower oil, for frying
- salt, to taste
- 150ml sour cream
- zest and juice of 1 lemon
- 20ml creamed horseradish
- salt and freshly ground black pepper, to taste
- 8 cos lettuce leaves
- 2 Granny Smith apples, peeled, cored and sliced
- 50ml walnuts, toasted and peeled
Preheat the oven to 200°C.
Heat the olive oil in a frying pan and sear the fillets on all sides. Roast in the oven until medium rare, about 8 minutes. Remove and leave to rest.
Bring a pot of water to the boil. Blanch the chips, drain and cool. Heat the oil to 195°C and deep-fry the chips until golden and crispy. Drain and season with salt.
For the dressing, mix all the ingredients and refrigerate for 10 minutes.
Arrange the lettuce leaves and apple slices on 4 plates, drizzle with the dressing and sprinkle with the walnuts. Slice the fillet thinly. Arrange a few slices of beef and some chips on the lettuce and serve.
To drink(F&HE): Add zest to this dish with Solms-Delta’s rosé, Lekkerwijn 2006.