Fillet Steak Salad, Iceburg, Watercress and ParmesanMike Reid
- 200g Fillet Steak, cooked on a bbq or pan to your liking.
- 50g peas
- 50g small broad beans
- 1 spring onions, thinly sliced
- Small handful fresh mint leaves, finely chopped
- Small handful fresh dill, finely chopped
- 30g watercress, roughly chopped
- 15ml lemon juice
- 15ml Early harvest olive oil
- 15g grated Parmesan fresh
- ½ head of iceberg lettuce
Lemon and Garlic Herb Sauce:
- 20ml mayonnaise
- 20ml natural yoghurt
- 3g confit garlic puree
- 15g fresh parsley leaves, finely chopped
- 15ml Olive Oil
- To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress,shredded iceberg lettuce, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
- Carve your rested steak and place your warm salad on a plate. Drizzle the sauce on top before adding your carved steak on top. Finish with a touch of sea salt
Our friends at Wine Selectors suggest pairing this dish with a Sangiovese.
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