Collops of Beef with Horseradish Sauce

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By Keith Floyd

Published 1988

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Before I tell you about the beef, let me digress for a moment in praise of spring greens, which I recommend you serve with it. Late April to early May is the time to enjoy those loose-leaved monochrome greens that are the colour of cabbage white butterflies at the heart and the dark green of a finely polished steam railway engine on the outside. If you do not grow your own, be sure to buy crisp, vibrant, fresh ones. Too many greengrocers offer flabby, tired greens – reject them. Or you won’