Peppered fillet of beef with grilled artichoke salad

Peppered fillet of beef with grilled artichoke salad

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Prep: 10 mins Cook: 10 mins


Serves 2
This sophisticated meal is the perfect weekend treat, impressive and quick to prepare too

Nutrition and extra info


  • kcal582
  • fat45g
  • saturates8g
  • carbs14g
  • sugars7g
  • fibre5g
  • protein32g
  • salt3.49g
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  • 2 fillet steak (about 140g each)



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1 tbsp dried pink peppercorn, crushed with a rolling pin
  • 1 tbsp olive oil, plus a drizzle

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g grilled baby artichoke heart, drained and halved if whole
  • 85g mixed salad leaves
  • 100g grilled pepper



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 10 SunBlush tomato
  • balsamic vinegar (look for a good one, aged for about four years)

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  1. Heat oven to 180C/160C fan/gas 4. Place a non-stick frying pan over a medium heat, season the beef with salt, then rub in the crushed peppercorns. Add the oil to the pan, then brown the steaks for 1 min each side. Place on a roasting tray and put in the oven for 5-8 mins. Remove, wrap tightly in foil, then leave to rest while making the salad.

  2. Arrange the artichoke pieces on two serving plates. Put the salad leaves in a mixing bowl with the peppers and tomatoes, drizzle in a little olive oil, season, then arrange on top of the artichokes. Drizzle some balsamic over the top. Remove beef from the foil, slice, then place on the plate and serve.

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