Roast Beef with Asparagus and Avocado Salad

For the beef: rinse beef, pat dry and trim, season with salt and pepper. Heat butter in an ovenproof pan and sear meat on high heat from all sides. Roast beef in preheated oven at 160°C (approximately 325°F) for about 45-55 minutes or until pink inside.

For the salad: rinse and spin dry watercress. Peel asparagus, cut off lower thirds and blanch in boiling salted water for 5 minutes. Drain, rinse in cold water and drain again.

Peel avocado. halve and pit, cut pulp into slices. Rinse and dry celery, cut into thin strips. Rinse bell pepper, halve and remove seeds and ribs, cut into thin strips.

For the vinaigrette: combine oil with lemon juice and vegetable stock, season with salt and pepper. Remove roast beef from oven, let rest and cut into thin slices.