Poached fillet of beef with blood orange salad
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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