BORLOTTI BEAN & FILLET OF BEEF SALAD

Method

Serves 4

  1. Preheat oven to 220C. Mix together the fennel, onion, pepper, rosemary, olive oil and salt and pepper in a baking tray and roast in the hot oven for approximately 15 minutes. You want them to be caramelised and slightly charred.
  2. Take out halfway through to mix, making sure the vegetables are well-coated in oil.
  3. Get a pan very hot and once smoking, sear the fillet of beef on both sides, two minutes per side.

Shopping List

  • 10 borlotti pods
  • 3 sprigs rosemary
  • 2 garlic cloves, crushed
  • 1 handful of parsley, roughly chopped
  • olive oil
  • 600g fillet of beef
  • FOR THE ROAST VEGETABLES:
  • 1 fennel bulb, cut lengthways into 2cm strips
  • 1 red onion, quartered
  • 2 sprigs rosemary
  • 1 red pepper, cut lengthways into strips and deseeded
  • FOR THE SALAD
  • 1 handful rocket
  • 1 handful tomatoes, pick the sweetest you can find. cut to your liking
  • 1 chilli, sliced thinly
  • basil, small bunch
  • 1 tsp horseradish
  • 100g crème fraiche
  • 1 lemon, zest and ½ juice