Roast beef with fragrant crunchy salad

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Heat a large frying pan with a splash of oil and sear the beef all over. Mix the ginger, sugar, mustard, fish sauce, peppercorns and salt and pepper in a small bowl with a splash of oil.
2. Transfer the beef to a roasting tin and rub all over with the ginger mixture. Roast for 20 minutes, then turn down the oven to 200°C/180°C fan/gas 6 and roast for 35-40 minutes or until a digital probe thermometer pushed into the centre reads 45-50°C for medium rare (cook for longer if you like your meat cooked more). Lift out the beef and rest on a board for 20-30 minutes.
3. For the salad, soak the beansprouts in a bowl of cold water for 10 minutes, then drain and toss in a large bowl with the remaining salad ingredients.
4. In a separate bowl combine the dressing ingredients, then pour over the salad and toss well. Transfer to a platter, then carve the beef and arrange on the platter. Sprinkle over a few crushed pink peppercorns to serve.