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salad of beef fillet medallions, blue cheese & pickled shallot

Method

  1. Start by pickling the shallots & radish in the sherry vinegar & sugar, then simply mix together & reserve.
  2. Heat a heavy based frying pan until smoking hot.
  3. Massage the beef with a little oil & season generously with salt & pepper.
  4. Sear the beef on both sides, 3-4 minutes in total then remove from pan & keep warm whilst assembling the salad.

To Assemble

  1. Toss the rocket leaves in a little dressing then place onto 2 serving plates.
  2. Crumble the blue cheese over the salad.
  3. Slice the Beef into slivers & arrange with the salad & cheese.
  4. Scatter over the pickled shallots & radish, serve straight away.