Seared Beef Salad

Name: Seared Beef Salad
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 50 ml/2 fl oz virgin olive oil; pinch of cracked black peppercorns; salt and freshly ground black pepper; 50 ml/2 fl oz white truffle oil; 125 g/4 oz rocket leaves; 2 garlic cloves, crushed; 2 tablespoons virgin olive oil; ½ teaspoon cracked black peppercorns; 150 ml/¼ pint water; ½ teaspoon salt; 500 g/1 lb beef fillet, trimmed and free from fat and sinew; 6 celery sticks, lightly peeled, and sliced; 50 ml/2 fl oz beef gravy; 4 tablespoons fresh Parmesan shavings; 1 tablespoon light olive oil; 50 ml/2 fl oz balsamic vinegar

with Celery and Truffle Oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

500 g/1 lb beef fillet, trimmed and free from fat and sinew
½ teaspoon salt

Europe
United Kingdom
Gluten-free
England

Method

Heat a heavy cast-iron pan over high heat, until very hot. Cut the beef fillet in half lengthways, and season with the salt, pepper, and oil. Sear in the very hot pan for 1 minute on each side, until charred on the outside but very rare in the middle. Allow to cool.

Place the celery, water, garlic and salt in a small pan. Bring to the boil, cover and simmer for about 5 minutes, or until