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Warm beef fillet salad recipe

by Rebecca Smith on Thursday, 6 January 2011

This beef salad recipe takes just 30 minutes to prepare

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  • Serves 2

  • Prep time 15 mins

  • Cooking time 15 mins

  • Total time 30 mins

  • Skill level Easy

  • Calories 555 per serving

Ingredients

  • olive oil, to drizzle
  • 6 thin slices sourdough bread
  • 100g (4oz) baby carrots, scrubbed
  • 2 beef fillet steaks, 100-150g (4-5oz) each
  • handful spinach leaves
  • 2 tomatoes, sliced
  • handful red chicory leaves
for the dressing (with leftovers)
  • 2tbsp Dijon mustard
  • 2tbsp white wine vinegar
  • ½ shallot, very finely chopped
  • 1 small garlic clove, crushed
  • ½tsp sugar
  • 3tbsp olive oil
  • 1tbsp chopped parsley

Preparation

  1. To make the dressing, whisk the Dijon, vinegar, shallot, garlic and sugar together, then gradually whisk in the oil. Stir through the parsley with seasoning. Set aside.

  2. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Drizzle oil over the bread slices and bake for 5 to 8 minutes, until golden and crisp. Set aside. Steam the carrots for 5 to 10 minutes until tender.

  3. Oil the steaks, season, and fry for 1 minute on each side. Transfer to the oven and cook for 3 minutes for medium rare. Remove the steaks from the oven and rest for a few minutes. Pile the salad ingredients on 2 plates, top with the steaks and drizzle over some dressing.