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Beef Salad With Crispy Vegetables And Watercress Pesto

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Ingredients
For salad
  Radish 1 Large, finely sliced
  Celery stick 1 , finely sliced
  Asparagus spears 2 , finely sliced
  Carrot 1 Small, sliced into ribbons using a peeler
  Olive oil 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Tarragon leaves 1⁄2 Cup (8 tbs) (Handful Of)
For the peppered beef
  Beef fillet 10 Ounce (300 Gram)
  Cracked black peppercorns 2 Tablespoon
For the watercress pesto
  Watercress 1 Bunch (100 gm) (Leaves Picked)
  Grated parmesan cheese 2 Tablespoon
  Pine nuts 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Lemon 1⁄2 , juiced
  Olive oil 4 Fluid Ounce (100 Milliliter)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
4

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