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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
2 bags of rocket washed
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.
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