Beef fillet salad with mustard vinaigrette

    40 min

    Lean roasted fillet of beef makes a very special salad for entertaining. Here it is combined with new potatoes and green vegetables and tossed in a mustard vinaigrette. It's best to chill this salad for 15 minutes before serving.

    6 people made this

    Serves: 4 

    • 1 piece of beef fillet, about 450g (1 lb)
    • 1 1/2 teaspoons extra virgin olive oil
    • 340g (12 oz) new potatoes, scrubbed
    • 140g (5 oz) thin green beans, halved
    • 100g (3 1/2 oz) shelled fresh or frozen peas
    • 85g (3 oz) leeks, finely shredded
    • 2 tablespoons snipped fresh chives
    • Mustard vinaigrette
    • 1 1/2 tablespoons extra virgin olive oil
    • 2 teaspoons red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 pinch caster sugar
    • salt and pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 230 C / Gas 8.
    2. Rub the fillet with the olive oil and set on a rack in a roasting tin. Roast for 15 minutes for rare beef or up to 25 minutes for well done.
    3. Meanwhile, whisk together the ingredients for the vinaigrette in a large mixing bowl.
    4. Remove the beef from the oven and leave to stand for 5 minutes, then cut into thin slices against the grain. Add to the dressing and leave to cool.
    5. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain well. When cool enough to handle, cut in half or into thick slices and add to the beef.
    6. Drop the green beans into another pan of boiling water and cook for 1 minute. Add the peas and continue cooking for 3 minutes or until the vegetables are tender. Drain and refresh briefly under cold running water, then add to the beef and potatoes. Toss well. Cover and chill.
    7. About 15 minutes before serving, remove the salad from the fridge and stir in the leeks and chives.

    Each serving provides...

    Excellent source of niacin, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc. Good source of folate, iron, vitamin B2. Useful source of potassium, selenium.

    Another idea

    For a spicy pork fillet salad, mix 2 tbsp demerara sugar, 1 tsp celery salt, 1 tsp garlic granules, 1 tsp cider vinegar and 1/2 tsp each ground ginger, ground allspice and paprika to a thick, grainy paste. Spread this over 450g (1 lb) pork fillet, then leave to marinate for up to 8 hours. Roast the pork in a preheated 200 C / Gas 6 oven for 30 minutes or until cooked through. Leave to cool. Rinse 250g (8 1/2 oz) basmati rice and cook in boiling water for 10–12 minutes or until tender. Drain and leave to cool. Cut the pork into cubes and mix with the rice and 100g (3 1/2 oz) pineapple chunks, 1 diced mango and 100g (3 1/2 oz) diced celery. Garnish with chopped parsley and paprika.

    Plus points

    Beef is a useful source of vitamin D, which is found in relatively few foods. This vitamin is essential for the absorption of calcium, and thus helps in forming and maintaining healthy bones.
    Peas supply good amounts of vitamins B1, B6 and niacin, and dietary fibre, particularly the soluble variety. They also provide useful amounts of folate and vitamin C.

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