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salad of beef fillet medallions, blue cheese & pickled shallot

Salad of Beef Fillet Medallions, Blue Cheese & Pickled Shallot

  • 15 mins
  • 10 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 6 x 85 g fillet medallions
  • 1 tbsp. light olive oil or rapeseed oil
  • Salt & freshly ground black pepper
  • 2 shallots finely sliced
  • 4 breakfast radishes finely sliced
  • 3 tbls sherry vinegar
  • 1 tbls light muscavado sugar
  • 1 bag fresh rocket leaves
  • 30 g Blue cheese (Gorgonzola, Roquefort or Stilton all work really well)
  • 3 tbsp. rapeseed oil, 1 tbls sherry vinegar, 1 tsp. smooth Dijon mustard whisked together for the dressing
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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.

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