1.2 kg fillet of beef in the piece trimmed and tied.
Marinade
- 2 tablesp. oil
- 1 tablesp. fresh root ginger, finely chopped
- 2 garlic cloves, chopped
- 2 tablesp. dry sherry
- 2 tablesp. soy sauce
- 1 large aubergine, cut into thin slices
- Olive oil
- 1 onion, thinly sliced
- 2 green peppers, deseeded, thinly sliced
- 450 g tomatoes, skinned, quartered and seeds removed
- 2 eggs, hard-boiled and quartered
- 50g black olives
Bookmark Recipe
Fillet of Beef with Niçoise Salad
4 people
Ingredients
Main
1.2 kg fillet of beef in the piece trimmed and tied.
Marinade
- 2 tablesp. oil
- 1 tablesp. fresh root ginger, finely chopped
- 2 garlic cloves, chopped
- 2 tablesp. dry sherry
- 2 tablesp. soy sauce
- 1 large aubergine, cut into thin slices
- Olive oil
- 1 onion, thinly sliced
- 2 green peppers, deseeded, thinly sliced
- 450 g tomatoes, skinned, quartered and seeds removed
- 2 eggs, hard-boiled and quartered
- 50g black olives
Method
Copy TextMarinade: Combine the marinade ingredients in a bowl. Place the meat in a shallow dish. Pour over the marinade. Leave overnight if possible. Turn occasionally.
Remove the meat from the marinade, put on a baking tray and place in a pre-heated oven, Gas Mark 6, 200°C (400°F).
Allow 16 minutes per kg for rare, 20 minutes per kg for medium. When the meat is cooked, allow it to cool and then cut into slices.
Niçoise Salad: Heat the oil in a large frying pan and fry the aubergine slices on both sides. Remove from the pan.
Add the onion, and a little more oil if necessary, and cook until just soft but not coloured, then add the peppers and cook for 2 - 3 minutes.
Return the aubergine to the pan and add the tomatoes. Gently stir the tomatoes into the mixture.
Turn the salad into a dish, leave to cool, then lightly moisten with some French dressing. Set aside the hard-boiled eggs and black olives for final garnish.
The Quality Mark & You
Learn moreMethod
Copy TextMarinade: Combine the marinade ingredients in a bowl. Place the meat in a shallow dish. Pour over the marinade. Leave overnight if possible. Turn occasionally.
Remove the meat from the marinade, put on a baking tray and place in a pre-heated oven, Gas Mark 6, 200°C (400°F).
Allow 16 minutes per kg for rare, 20 minutes per kg for medium. When the meat is cooked, allow it to cool and then cut into slices.
Niçoise Salad: Heat the oil in a large frying pan and fry the aubergine slices on both sides. Remove from the pan.
Add the onion, and a little more oil if necessary, and cook until just soft but not coloured, then add the peppers and cook for 2 - 3 minutes.
Return the aubergine to the pan and add the tomatoes. Gently stir the tomatoes into the mixture.
Turn the salad into a dish, leave to cool, then lightly moisten with some French dressing. Set aside the hard-boiled eggs and black olives for final garnish.
