Fillet Steak Salad, Iceburg, Watercress and Parmesan

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

  • 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

Method:

  1. 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.
  2. 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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