Poached beef fillet with watercress & walnut salad

Poached beef fillet with watercress & walnut salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Ready in 45 mins


Serves 4
Poaching is a great way to cook small joint of meat - this recipe is full of herby flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal368
  • fat28g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein29g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.


  • 1l stock (from a cube is fine)
  • 1 large onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 head fennel, sliced
  • 1 large carrot, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaf and 2 sprigs rosemary
  • 500g joint beef fillet

For the salad

  • 100g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    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 tsp Dijon mustard
  • 50g chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

garden grown's picture

This is delicious. I s
erved it with the green apple salad and some baby new potatoes

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…