Beef salad with cheese

Method

• step 1

  Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender

• step 2

  Carefully lift the pears from the reduced liquid and leave them to cool. Share the watercress, spinach and chicory between four serving plates or bowls.

• step 3

  Preheat a char-grill pan or heavy-based frying pan. Brush

• step 4

  the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes.

• step 5

  Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions.

• step 6

  Add the shavings

• step 7

  of Parmigiano Reggiano cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with

• step 8

  freshly ground black pepper.