Fillet steak salad with watercress
Revision as of 08:44, 1 June 2015 by Chef
- 2 tablespoons soft brown sugar
- 8 tablespoons Belazu balsamic vinegar
- 2 x 150-175g fillet steaks
- 2 tablespoons Belazu olive oil
- 1x 85g packet watercress
- 4 sticks of celery, thickly sliced
- 1 packet or 10 radishes, trimmed and sliced
- Put the sugar and balsamic vinegar into a small pan and bring to the boil, stirring. Boil for 5 minutes until the sugar has dissolved and the balsamic vinegar had reduced by half. Remove from the heat and set aside to cool.
- Season the steaks well with salt and freshly ground black pepper. Heat the oil in a heavy-based frying pan and cook the steaks for 3-4 minutes on each side until they're golden brown on the outside and slightly pink on the inside.
- Leave the steaks in a warm place to rest for 5 minutes.
- Mix the watercress, celery and radishes together n a bowl. Slice the beef and toss with the salad. Arrange in 2 serving bowls and drizzle the balsamic vinegar dressing over the top.
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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