SERVES 6

675g | 1 ½ lb fillet steak, cut across the grain into very thin slices
salt and freshly ground black pepper
½ teaspoon horseradish cream
lemon juice

For the sauce
3 tablespoons plain yoghurt
3 tablespoons double cream
3 tablespoons mayonnaise
1 tablespoon homemade English mustard

Wine: MEDIUM RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]