July 25, 2013 - 13:52 BST hellomagazine.com Jean-Christophe Novelli's summer style steak recipe GALLERY Preparation Time: 40 minutes Cooking Time: 30 minutes Serves: 2 Ingredients For the salad: 2x 250g thin Freedom Food beef steaks Sea salt and freshly ground black Fairtrade pepper Dash of Fairtrade olive or rapeseed oil 2 cooked beetroot, peeled and sliced for dressing 6-8 radishes, with edible leaves on 4 sprigs thyme Dash of balsamic vinegar 1 tbsp horseradish, mixed into 1 tbsp. double cream 1 tbsp capers drainedFor the beetroot dressing: 2 raw beetroot 2 cardamom pods, crushed 150 g Fairtrade caster sugar 300 ml waterTo garnish: Sprigs of tarragon and baby watercressMethodTo make the beetroot dressing: Place all the dressing ingredients in a saucepan and bring to a boil over a high heat. Boil vigorously until the mixture reduces and thickens to the consistency of syrup. Season to taste. Remove the beetroot, set aside and store the dressing until ready to use.For the salad: Take the beef out of the fridge about 30 minutes before you start cooking. Season the steaks with salt and pepper and brush with a little oil. Put them in a very hot dry pan and cook quickly on both sides. Halve or slice the cooked beetroot. Drizzle a little beetroot dressing onto a plate, then add a few drops of balsamic vinegar. Top with the beetroot and slices of radish. Add a few capers and the horseradish cream and then top with the beef. Sprinkle with a few sprigs of tarragon and watercress.Jean-Christophe's cooking tips... * If your steak is a little too thick, use the ball of your hand to flatten the beef. * It's very important to rest the beef before serving. * If the beetroot isn’t sweet enough add a little honey. * Make the beetroot dressing the day before. * Use fresh horseradish grated with honey, ready-made mustard and cream to taste. * Add cumin and fennel seeds when cooking the beetroot from raw. * Replace the water when cooking the beetroot with fresh orange juice.