Foodie News from Tom Hixson of Smithfield - Healthy Beef Fillet Salad

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Foodie News from Tom Hixson of Smithfield

Healthy Beef Fillet Salad

added on 05 January 2015

Ingredients;

Directions:

For the salad; finely slice the radish, celery and asparagus with a sharp knife. Shave the carrot into ribbons using a vegetable peeler and put all the vegetables into a bowl of iced water. Leave for about 30mins to crisp up.
For the beef fillet; preheat oven to 200C/180C fan/ gas 6
Brush the beef lightly with olive oil, then season with salt and coat in the cracked black pepper. Heat an ovenproof griddle pan to smoking hot and sear the beef on all sides. Transfer to the hot oven for 4-5mins for a very rare meat. Remove and leave to rest.
To prepare the watercress; put all the ingredients in a blender and drizzle in the olive oil while the motor is running.
Drain the salad vegetables from the iced water, pat dry with kitchen paper and dress with a mixture of olive oil and mustard. Toss in the tarragon leaves.
Thinly slice the beef and lay out on a serving plate. Spoon over the watercress pesto and top with the raw salad.

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