Ingredients:
- Fillet Steaks – 4, about 115 gms each, trimmed of any visible fat
- Red Wine Vinegar – 2 tblsp
- Orange Juice – 2 tblsp
- Ready-made English Mustard – 2 tsp
- Eggs – 2
- New Potatoes – 175 gms
- French Beans – 115 gms, trimmed
- Mixed Salad Leaves – 175 gms
- Yellow Pepper – 1, peeled, skinned and cut into strips
- Cherry Tomatoes – 175 gms, halved
- Black Olives – stoned (optional)
- Extra Virgin Olive Oil – 2 tsp
Method:
- Place the steaks in a shallow dish. Blend the vinegar with 1 tblsp of orange juice and 1 tsp of mustard.
- Pour over the steaks, cover and leave it in the refrigerator for at least 30 minutes.
- Turn over halfway through the marinating time.
- Place the eggs in a pan and cover with cold water.
- Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes.
- Remove and plunge the eggs into cold water. Once cold, shell and reserve.
- Place the potatoes in a saucepan and cover with cold water.
- Bring to the boil, cover and simmer for 15 minutes or until tender when pierced with a fork. Drain and reserve.
- Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
- Drain, plunge into cold water and drain again.
- Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using.
- Blend the remaining orange juice and mustard with the olive oil and reserve.
- Heat a griddle pan until smoking.
- Drain the steaks and cook for 3-5 minutes on each side or as required.
- Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.
