Peppery Beef with Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 35 ozs Beef
- 2 Tbsps vegetable oil
- 1 Tbsp Mustard
- 1 tsp cilantro
- 1 tsp peppercorns
- 1 tsp dried thyme
- For the salad
- 4 Figs (halved)
- 1 Peach (quartered)
- olive oil
- 6 cups mixed Lettuce (e. g. oat leaf, frisée, lollo rosso, torn into bite-sized pieces)
- ⅔ cup Parma ham
- 4 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- sugar
Preparation steps
1.
Preheat the oven to 140°C (120° fan) | 275F | gas 1.
2.
Fry the meat on all sides in hot oil until brown then remove from the pan and brush with the mustard. Grind together the coriander and peppercorns. Add the thyme and 1 tsp salt and sprinkle over the meat. Transfer to a grill rack (with a tray underneath to catch the fat) and roast for around 35-50 min until the desired doneness is achieved. (Medium rare core temperature: 55°C). Leave to rest for a few minutes before serving.
3.
Grill the fruit in a grill pan brushed with oil for 4-5 min. Arrange on plates with the lettuce and the ham. Mix together the vinegar, lemon juice and 5-6 tbsp oil and season with sugar, salt and ground black pepper. Drizzle over the salad and serve with the sliced roast beef.
breakfast seasonal
