Peppered fillet of beef with grilled artichoke salad

Peppered fillet of beef with grilled artichoke salad

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
582
protein
32g
carbs
14g
fat
45g
saturates
8g
fibre
5g
sugar
7g
salt
3.49g

Ingredients

  • 2 fillet steaks (about 140g each)
  • 1 tbsp dried pink peppercorn, crushed with a rolling pin
  • 1 tbsp olive oil, plus a drizzle
  • 250g grilled baby artichoke hearts, drained and halved if whole
  • 85g mixed salad leaves
  • 100g grilled peppers
  • 10 SunBlush tomatoes
  • balsamic vinegar (look for a good one, aged for about four years)

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Method

  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.

Recipe from Good Food magazine, August 2009

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