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Chargrilled fillet of beef with sunshine salad and cracked pepper hollandaise

Andrew Nutter from Great Food Live
Tender beef is accompanied by a colourful tasty salad and mouth-watering black pepper hollandaise sauce in Andrew Nutter's tasty main course

Chargrilled fillet of beef with sunshine salad and cracked pepper hollandaise

Method

1. To make the sunshine salad; combine all the ingredients and toss in the sherry vinegar and olive oil.

2. Arrange the salad on a serving plate.

3. To make the hollandaise; put the egg yolks, lemon juice and vinegar in a food processor and blend in a food processor until combined.

4. Heat the butter until melted and bubbling hot.

5. Remove the butter from the heat and gradually blend into the egg yolk mixture by drizzling it into the food processor with the motor running.

6. Add a pinch of salt and the pepper and blitz for a further 30 seconds until foamy.

7. To make the beef; heat a griddle pan or frying pan

8. Smear the beef fillet with the olive oil and cook in the hot griddle pan until charred and done to your liking.

9. Serve the beef straight from the pan with the salad and hollandaise.

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Serves: 2

Prep: 30 min
Cook: 15 min

Ingredients

For the sunshine salad

1 small baking potato, cut into small dice and fried until crisp in 1 tbsp olive oil
2 Shallots, finely chopped
5 yellow cherry tomatoes, cut into small chunks
5 cherry tomatoes
1/2 lime, juice only
1 small fennel bulb, finely sliced
1 tsp poppy seeds
1 small Cucumber, diced
2 Radishes, very finely sliced
1 tsp Sugar
1 tsp myrtle berries, (optional)
1 bunch Watercress
2 tbsp sherry vinegar
6 tbsp extra virgin olive oil