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Peppered Beef Salad

Serves 4

Chateaubriand fillet

50g crushed black pepper

50g crushed shizuan pepper

1 Table spoon Sea salt

1 Table spoon Dijon Mustard plus 1 teaspoon for the dressing

Plum cherry tomatoes

Thyme

2 bags of rocket washed

Dressing:

1/2 t honey

1 T balsamic vinegar

3 T olive oil

Salt and pepper

Preheat the oven to 140oc.

Half the tomatoes and rub in olive oil, salt, and thyme leaves. Roast these in the roast oven on a lined baking sheet 140 for 40 min until fairly dry. Sprinkle with a little balsamic vinegar on removal from the oven.

Pre heat the oven to 180oC.

Season the fillet generously with salt and pepper. Sear it in a hot pan with a little melted butter until golden brown on all sides. Remove the fillet from the pan and smear on the Dijon mustard, to cover the fillet.

Roll the fillet in the crushed peppercorn mixture.

Roast for 15 min per lb

Prepare the dressing by placing all the ingredients in a jar and stirring until emulsified.

Carve the beef and assemble salad as you choose.

Tel: +44 07946243960      Email: alix_caiger@hotmail.co.uk

Web: www.caigerandcocatering

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