Rare beef fillet with watercress dipping sauce

These little morsels are a cinch to make. Spicy watercress cuts the richness of the tender meat while the sour cream lends its luscious notes for the perfect bite.

For the dipping sauce

40g watercress, plus extra for garnish 20g wholegrain mustard

1 tbsp dijon mustard

2 garlic cloves, crushed

2 tbsp olive oil

2 tbsp whole milk

1⁄2 tsp each: salt and black pepper 110ml sour cream

1⁄2 lemon, juiced

For the beef

500g beef fillet/tenderloin

1 tbsp olive oil

Flaky sea salt and freshly ground black pepper

To make the dipping sauce, place all the ingredients except the sour cream and lemon juice in a blender or food processor and pulse until smooth. Transfer to a bowl, add the sour cream and mix well. Thin the sauce to dipping consistency with the lemon juice. This sauce will keep for a few days in the fridge.

To prepare the beef, cut the fillet in half lengthways. Massage in the oil and a good seasoning of salt and pepper.

In a hot dry pan, sear beef for a few minutes on each side. Wrap in foil to rest for at least 15-20 minutes.

When you are ready to carve, cut the meat across the grain into about 30 strips and put each one on a mini skewer. Place skewers on a plate and place the dipping sauce in a bowl next to the beef. Garnish with extra watercress, a drizzle of olive oil, a sprinkle of sea salt flakes and some freshly cracked black pepper. Makes about 30