Warm Beef Fillet Salad Recipe

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Warm Beef Fillet Salad-woman and home-recipes
Serves2
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories555 Kcal28%
Fat20 g29%
Saturated Fat6.5 g33%
By Rebecca Smith
published

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

Method

  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.

Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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