500 g piece beef eye fillet, trimmed
2 medium size red capsicums sliced into strips
1 red onion cut into wedges
250 g cherry tomatoes sliced in harl
30ml olive oil, plus a little extra for drizzling
2 handfuls of mixed gourmet leaves (watercress works really well in this dish)
1 tbsp capers, rinsed
For horseradish cream:
3 tbsp good-quality mayonnaise
3 tbsp sour cream
1½ tbsp horseradish cream (from a jar)
1 tbsp lemon juice
Sea salt and freshly ground black pepper
Preheat oven to 200C. Rub oil and pepper all over beef fillet and place it in a heavy-based frying pan on high heat for 4-5 minutes to seal on all sides. Remove and place on a roasting tray. Place capsicums and onion wedges in the same frying pan with a little extra oil and cook for fine minutes until slightly softened, then add to the beef together with cherry tomatoes, drizzle over with olive oil and cook for eight minutes (medium rare).
While the meat is cooking, prepare horseradish cream by mixing all the ingredients in a bowl.
Remove beef and rest it in a warm place, leaving vegetables in the oven for a further 10 minutes until cooked and slightly browned.
Scatter the mixed leaves over 4 warm plates and top up with the roasted vegetables. Slice the beef into strips and arrange it over the vegetables, drizzle the horseradish cream over the salad, scatter the capers and serve.