Seared fillet of beef with new potato and soft boiled egg salad

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By: Paul Heathcote From: Great Food Live

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This recipe is classed as easy

Rating 3.80 / 5 (5 votes)

Prep time:
20 min, plus 30 mins marinating
Cook time:
10 min
Serves:
4

Easy, impressive and irresistible, this seared beef and salad combo from Paul Heathcote is certain to be a success

Method

1. Season the beef with salt and freshly ground pepper. Heat the olive oil in a frying pan and sear the beef on all sides until golden brown. This should take about 3-4 minutes. Leave on one side until cool. Transfer to a freezer for 30 minutes - this will firm up the texture to make it easier to slice.

2. Slice the beef as thinly as possible and lay the meat flat on a plate.

3. Mix the marinade ingredients together and pour over the beef slices. Leave to steep for 10 minutes, before turning the meat over and marinating for a further 20 minutes.

4. Meanwhile, boil the eggs for 5½ minutes, before dropping immediately into cold water. Leave to cool, and remove the shells.

5. Arrange the potatoes and baby gem leaves in a salad bowl. Dress in olive oil, and season to taste.

6. Divide the salad and potatoes equally between 4 plates and add a few slices of marinated beef. Gently tear the eggs open and place one in the middle of each salad. Sprinkle over a little red cress, if available, and serve.

Ingredients

For the salad

  • 4 eggs
  • 12 cooked new potatoes, halved
  • 1 baby gem lettuce, washed and dried
  • 2 tbsp extra virgin olive oil

For the beef

For the marinade


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