Name: Peppered fillet of beef with grilled artichoke salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
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 heart drained and halved if whole; 85g mixed salad leaves; 100g grilled pepper; 10 SunBlush tomatoes; balsamic vinegar (look for a good one, aged for about four years)

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Peppered fillet of beef with grilled artichoke salad

Peppered fillet of beef with grilled artichoke salad

James Martin

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

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

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Ingredients

Nutrition

Units:

MetricUS

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 heart

drained and halved if whole
85g mixed salad leaves
100g grilled pepper
10 SunBlush tomatoes
balsamic vinegar

(look for a good one, aged for about four years)

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Nutrition: per serving

kcal582
fat45g
saturates8g
carbs14g
sugars7g
fibre5g
protein32g
salt3.49g

Method

step 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.
step 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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