Steak tagliata with roast beetroot, watercress, walnuts and mustard dressing

Method

1. Heat the oven to 190°C/170°C fan/ gas 5. Spread the walnuts over a baking sheet and toast in the oven for 6-7 minutes. Remove and leave to cool, then snap each one in half, or roughly chop.
2. Peel the beetroot and cut them into wedges (see tip). Put them in a small roasting tin with 2 tbsp of the olive oil, the balsamic vinegar, salt and pepper, then toss well. Cover the tin tightly with foil and roast for about 45 minutes or until tender. Set aside.
3. Whisk together the white wine vinegar, mustards and sugar in a small bowl, then whisk in the extra-virgin olive oil and some salt and pepper to taste.
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5. Brush the steaks on both sides with the remaining olive oil and season well with salt and pepper. Heat a heavy-based griddle or frying pan over a high heat until smoking hot. Add the steaks and cook for 1½ minutes on each side for rare or 2½ minutes on each side for medium. Lift onto a board to rest for a few minutes.
6. Spread the watercress over the centre of a platter and arrange the wedges of beetroot in among the leaves. Cut each steak slightly on the diagonal into 5mm thick slices and place randomly on top of the watercress. Sprinkle over the mustard dressing, then scatter with the capers and toasted walnuts. Serve straightaway.