Beef Salad With Crispy Vegetables And Watercress Pesto Recipe
Ingredients
| Radish | 1 Large, finley sliced (FOR THE SALAD) | |
| Celery stick | 1 , finely sliced (FOR THE SALAD) | |
| Asparagus spears | 2 , finely sliced (FOR THE SALAD) | |
| 1 small carrot sliced into ribbons using a peeler | ||
| Olive oil | 2 Tablespoon (FOR THE SALAD) | |
| Dijon Mustard | 1 Teaspoon (FOR THE SALAD) | |
| Handful tarragon leaves | ||
| 300 g/10 oz beef fillet | ||
| 2 tbsp cracked black peppercorns | ||
| Bunch watercress, leaves picked | ||
| Parmesan | 2 Tablespoon, grated (FOR THE WATERCRESS PESTO) | |
| Pine nuts | 1 Tablespoon (FOR THE WATERCRESS PESTO) | |
| Garlic | 1 Clove (5gm) (FOR THE WATERCRESS PESTO) | |
| Juice 1/2 lemon | ||
| 100 ml/4 fl oz olive oil | ||
Directions
GETTING READY
1. Into a bowl of iced water add in the radish, celery, asparagus and carrot leaving it for about 30 minutes to crisp up.
Heat oven to 200C/fan 180C/gas 6.
2. Rub salt and pepper to season the beef.
MAKING
3. Set an ovenproof griddle pan over heat such that smoking hot and sear the beef on all sides.
4. Thereafter place the meat in the hot oven for 5 minutes for very rare meat and cook for long according to the desired doneness.
5. Make the pesto while the beef rests.
6. In a blender, whizz all the pesto ingredients, other than the olive oil drizzling in the oil while the motor is running.
7. Drain the salad and pat dry.
8. Toss salad and tarragon leaves in olive oil and Dijon mustard
SERVING
9. On a serving plate, arrange the beef after slicing into thin slices, in a single layer.
10. Spoon the watercress pesto and serve with the dressed salad.
1. Into a bowl of iced water add in the radish, celery, asparagus and carrot leaving it for about 30 minutes to crisp up.
Heat oven to 200C/fan 180C/gas 6.
2. Rub salt and pepper to season the beef.
MAKING
3. Set an ovenproof griddle pan over heat such that smoking hot and sear the beef on all sides.
4. Thereafter place the meat in the hot oven for 5 minutes for very rare meat and cook for long according to the desired doneness.
5. Make the pesto while the beef rests.
6. In a blender, whizz all the pesto ingredients, other than the olive oil drizzling in the oil while the motor is running.
7. Drain the salad and pat dry.
8. Toss salad and tarragon leaves in olive oil and Dijon mustard
SERVING
9. On a serving plate, arrange the beef after slicing into thin slices, in a single layer.
10. Spoon the watercress pesto and serve with the dressed salad.
Chef
