Steak and marinated walnuts with horseradish

Jeremy Lee's recipe for steak is a fantastic way to master the skill of cooking steaks to perfection. First, generously grated with salt and pepper, the meat is lightly fried to form a crispy crust, after which it is left to rest and continue to cook in the residual heat of the pan. With pepper salad, pickled walnuts and fiery fresh horseradish, this dish is simple enough, but impressive.

• Start by cooking the steak onglet. Cut off all the excess fat and tendons, and then cut the egg in half along. Remove all tendons passing through both pieces of meat, and generously season both halves with salt and pepper, RUB the seasoning into the meat so that it is evenly covered with it
• Place a large pan over high heat and pour enough oil to form a thin film on the bottom of the pan. After it has warmed up, add the pieces of the onglet to the pan and fry for 4-5 minutes without moving the meat, allowing a crispy crust to form, slightly reducing the heat if required
• Turn the meat over, and continue cooking on the other side for 30 seconds, then remove the pan from the heat. Leave the eggplant to rest without removing from the pan for at least 15 minutes before serving
• At the same time, prepare a cream of horseradish. RUB the fresh horseradish in a bowl, add sugar and vinegar, mix until completely mixed. Stir in the double cream and mix well, then cover and leave to settle until you are ready to serve the cream on the table
• Cut the rested halves of the eggs into even smaller pieces and divide them between the plates. Top pour a handful of salad cress, side lay out a few pickled walnuts and a generous spoon of horseradish cream. Top pour the juice from the pan and can immediately serve