Roast Beef Salad

171

Ingredients:

• Beef Fillet – 750 gms, trimmed of any visible fat
• Worcestershire Sauce – 2 tsp
• Olive Oil – 3 tblsp
• French Beans – 400 gms
• Orecchiette Pasta – 100 gms, dried
• Red Onions – 2, finely sliced
• Radicchio – 1 large head
• Green Olives – 50 gms, stoned
• Hazelnuts – 50 gms, shelled, whole
• Pepper as per taste

For the Dressing:

• Dijon Mustard – 1 tsp
• White Wine Vinegar – 2 tblsp
• Olive Oil – 5 tblsp

Method:

1. Preheat the oven to 220C.
2. Rub the beef with pepper to taste and Worcestershire sauce.
3. Heat 2 tblsp of the oil in a small roasting tin over a high heat, add the beef and sear on all sides.
4. Transfer the dish to the preheated oven and roast for 30 minutes.
5. Remove and leave to cool.
6. Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
7. Remove with a slotted spoon and refresh the beans under cold running water.
8. Drain and put into a large bowl.
9. Return the bean cooking water to the boil, add the pasta and cook for 11 minutes or until tender.
10. Drain, return to the saucepan and toss with the remaining oil.
11. Add the pasta to the beans with the onions, radicchio leaves, olives and hazelnuts, mix gently and transfer to a serving bowl.
12. Arrange some thinly sliced beef on top.
13. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
14. Pour over the salad and serve immediately with extra sliced beef.
15. Season with extra pepper if desired.