Warm Beef Fillet Salad Recipe

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15 min


15 min

Nutrition per portion

Calories 555 kCal 28%
Fat 20g 29%
  -  Saturates 6.5g 33%


  • 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


  • 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.

  • 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.

  • 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.

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(13 ratings)
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