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  • 1 fillet or rump steak
    300g/11oz, trimmed
  • 140g green beans
    trimmed
  • 1 head chicory
    leaves separated
  • 25g walnut
    roughly chopped

For the dressing

Nutrition: per serving

  • kcal390
  • fat24g
  • saturates5g
  • carbs24g
  • sugars3g
  • fibre3g
  • protein5g
  • salt0.42g
    low
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Method

  • step 1

    Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.

  • step 2

    For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.

  • step 3

    Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.

  • step 4

    Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

Recipe from Good Food magazine, August 2010

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Comments, questions and tips (5)

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Overall rating

A star rating of 3 out of 5.2 ratings

lobsterpot1

Very average.

catie74

Used watercress and added more blue cheese. Very nice

Rich-Os

A star rating of 3 out of 5.

Flavour combination was very nice. Dressing didn't seem to come together into a vinaigrette, so heated it with some mushrooms and added that to the salad - it worked well.

baronessbelle

A star rating of 3 out of 5.

Nice, but maybe needed more cheese. I think me and mine struggle wih low fat options...

imeldab

sounds great for 35º Spain. Shall be trying this on Friday evening. I feel a little honey would be required in the dressing to give a little sweetness but I'll let you know.

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