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Smokey BBQ Beef Salad with Horseradish & Dill Cream Sauce

Preparation time - 30 minutes
Cooking time - 15 minutes
Serves - 8

Ingredients

Scotch fillets 8 x 200g MASTERFOODS Smokey Barbecue Rub 1 cup Olive oil 4 tablespoons Chat potatoes 12 Baby beetroot, scrubbed 8 Lebanese cucumbers, thinly sliced 3 Mixed baby salad leaves 400g MASTERFOODS Whole Egg Mayonnaise ¾ cup Honey 1 tablespoon Sour cream ¾ cup Freshly chopped dill 2 tablespoons Lime juice 2 tablespoons MASTERFOODS Horseradish Relish 3 tablespoons MASTERFOODS Ground Black Pepper

Method

Place scotch fillets in a flat dish, brush lightly with olive oil, and season with MASTERFOODS Smokey Barbecue Rub.
To make the Horseradish and Dill Cream Sauce, combine MASTERFOODS Whole Egg Mayonnaise, sour cream, MASTERFOODS Horseradish Relish, dill, fresh lime juice and honey in a small mixing bowl, whisk and allow to stand.
Place scotch fillets onto a hot grill plate or fry-pan, cook until meat is done to the desired tenderness, remove and stand for several minutes.
Serve with prepared Horseradish and Dill Cream Sauce on a bed of mixed baby salad leaves, Lebanese cucumber, baby beetroot and chat potatoes. Season with MASTERFOODS Ground Black Pepper.