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Mustard crusted fillet of beef with deli salad

Perfect for a posh picnic

  • Cook: 50 mins
    Plus cooling
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 571
  • Carbohydrates 34
  • Saturated Fat 7
  • Sugar 0
  • Protein 51
  • Fat 26
  • Fibre 3
  • Salt 3.34

Nutrition per serving

  • Calories 571
  • Carbohydrates 34
  • Saturated Fat 7
  • Sugar 0
  • Protein 51
  • Fat 26
  • Fibre 3
  • Salt 3.34

Ingredients

  • 3 tbsp black peppercorns
  • 2 tbsp sea salt
  • 2 tbsp English mustard powder
  • /2lb 12oz-3lb 5oz middle fillet of beef
  • 3 tbsp olive oil
  • 1g baby new potatoes
  • 50g butter
  • 200g tub marinated grilled red and yellow peppers
  • 290g jar grilled artichokes hearts
  • 2 x 85g bags watercress
  • small handful mint leaves

Tip

To take to the picnic
Put the potatoes in a foil parcel. Slice the beef thinly, transfer to a square of foil, pour over juices and wrap. At the picnic scatter watercress over a platter. Lay the beef over and scatter the artichokes and peppers around. Drizzle over oil from the artichoke jar and pour over the meat juices. Tear the mint over the warm potatoes and serve.

Method

  1. Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.

  2. Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.

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