Jun Tanaka
from
Market Kitchen
A stunning summer salad with rare slices of fillet steak, from Jun Tanaka
A stunning summer salad with rare slices of fillet steak, from Jun Tanaka
Beef salad with crisp vegetables and watercress pesto
Method
2. For the peppered beef: preheat the oven to 200C/gas 6.
3. Season the beef with salt and coat in cracked black pepper. Heat an ovenproof griddle pan to smoking hot and sear on all sides. Transfer to the hot oven for 4-5 minutes for very rare meat. Leave to rest while you make the pesto.
4. For the watercress pesto: put all the pesto ingredients in a blender and drizzle in the olive oil while the motor is running.
5. Drain the salad from the iced water and dress with a mixture of olive oil and mustard. Toss in the tarragon leaves.
6. Thinly slice the beef and lay out on a serving plate. Spoon over the watercress pesto and top with the raw salad.
Prep:
25 min
Cook: 10 min
Cook: 10 min
Ingredients
For the raw salad
1 large Radishes1 stalk Celery
2 spears Asparagus
1 small Carrots
2 tbsp Olive oil
1 tsp Dijon mustard
handful tarragon, leaves only
For the peppered beef
300g Beef fillet2 tbsp Black peppercorns, cracked
For the watercress pesto
1 bunch Watercress2 tbsp grated Parmesan
1 tbsp pine nuts
1 clove Garlic
1/2 Lemons, juice only
100ml Olive oil
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