Poached fillet of beef with blood orange salad
( SERVES 4 )
Photo by Babiche Martens
With the evenings becoming cooler and darker, the barbecue feels out of the question. Instead, try this fillet of beef poached in a flavoursome stock. It’s soft and tender when sliced thinly and is simply scrumptious served with some salad leaves, blood oranges and almonds.
|2 cups||Beef stock|
|1||Onion, chopped roughly|
|1||Carrot, chopped roughly|
|400 g||Eye fillet of beef|
For the salad
For the dressing
- Into a pot that will fit the piece of beef, place the stock, onion, carrot, peppercorns and salt then top up with enough water to cover the fillet. Bring to a rolling simmer.
- Place the fillet into the pot and cook for 18 minutes (for pink) or 25 (well done). Remove the fillet and allow to sit for 10-15 minutes.
- For the salad combine the leaves, oranges, almonds and olives in a large bowl. Combine the dressing ingredients in a jar. Toss through the salad. Season with salt and pepper.
- Serve the salad topped with a few thin slices of beef.
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