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Ingredients

For the salad

Method

  • STEP 1

    Put the stock on to boil with the onion, fennel, carrot and herbs. Cover and simmer for 10 mins. Trim the beef fillet of any sinew. Do not tie it.

  • STEP 2

    Season the beef all over, then lower into the simmering stock. Allow the stock to return to a gentle boil, then lower the heat until it is barely simmering. Cover, then cook for 18 mins for medium-rare, 22 mins for well done. Remove the pan from the heat, leave the meat to stand for 15 mins in the stock, remove and pat dry. Slice into 8 pieces. The stock can be strained, cooled and re-used.

  • STEP 3

    Make the salad by scattering the watercress leaves over a small serving plate. Whisk together the oil, vinegar, mustard and some seasoning. Drizzle half over the leaves and scatter with the nuts. Arrange the meat on top and mix 2 tbsp of the stock with the remaining dressing. Pour over the beef, sprinkle with sea salt flakes and serve with steamed Jersey Royal potatoes.

Goes well with

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