With the evenings becoming cooler and darker, the barbecue feels out of the question. Instead, try this fillet of beef poached in a flavoursome stock. It’s soft and tender when sliced thinly and is simply scrumptious served with some salad leaves, blood oranges and almonds.
POACHED FILLET OF BEEF WITH
Beef
2 cups beef stock
1 onion, chopped roughly
1 carrot, chopped roughly
1 tsp peppercorns
1 tsp salt
400g eye fillet of beef
Salad
4 cups salad leaves
2 blood oranges, peeled and sliced
½ cup tamari almonds
½ cup black olives
Salt and black pepper to taste
Dressing
¼ cup olive oil
2 Tbsp balsamic dressing
1 tsp mustard
2 tsp orange zest
1 tsp brown sugar
1. Into a pot that will fit the piece of beef, place the stock, onion, carrot, peppercorns and salt then top up with enough water to cover the fillet. Bring to a rolling simmer.
2. Place the fillet into the pot and cook for 18 minutes (for pink) or 25 (well done). Remove the fillet and allow to sit for 10-15 minutes.
3. For the salad combine the leaves, oranges, almonds and olives in a large bowl. Combine the dressing ingredients in a jar. Toss through the salad. Season with salt and pepper.
4. Serve the salad topped with a few thin slices of beef.
