- 3 tbsp black peppercorns
- 2 tbsp sea salt
- 2 tbsp English mustard powder
- /2lb 12oz-3lb 5oz middle fillet of beef
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1g baby new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g tub marinated grilled red and yellow peppers
- 290g jar grilled artichoke hearts
- 2 x 85g bags watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- small handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.
Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.
To take to the picnicPut the potatoes in a foil parcel. Slice the beef thinly, transfer to a square of foil, pour over juices and wrap. At the picnic scatter watercress over a platter. Lay the beef over and scatter the artichokes and peppers around. Drizzle over oil from the artichoke jar and pour over the meat juices. Tear the mint over the warm potatoes and serve.