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Ingredients:
- Fillet Steaks – 4, fat discarded
- Red Wine Vinegar – 2 tblsp
- Orange Juice – 2 tblsp
- Ready-Made English Mustard – 2 tsp
- Eggs – 2
- New Potatoes – 200 gms
- Green Beans – 125 gms, trimmed
- Mixed Salad Leaves – 200 gms
- Yellow Pepper – 1, peeled, skinned and cut into strips
- Cherry Tomatoes – 200 gms, halved
- Black Olives – stoned, to garnish (optional)
- Extra Virgin Olive Oil – 2 tsp
- Pepper as per taste
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 in the fridge for about 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 it to a 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.
- 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 to 5 minutes on each side.
- Slice the steaks and arrange on top of the salad, then pour over the dressing.
- Serve.