Peppered Fillet Of Beef With Grilled Artichoke Salad

This sophisticated meal is the perfect weekend treat, impressive and quick to prepare too

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  582

• Protein

  32g

• Carbs

  14g

• Fat

  45g

• Saturates

  8g

• Fibre

  5g

• Sugar

  7g

• Salt

  3.49g

Ingredients

• 2 fillet steaks (about 140g each)
• 1 tbsp dried pink peppercorn, crushed with a rolling pin
• 1 tbsp olive oil, plus a drizzle
• 250g grilled baby artichoke hearts, drained and halved if whole
• 85g mixed salad leaves
• 100g grilled peppers
• 10 SunBlush tomatoes
• balsamic vinegar (look for a good one, aged for about four years)

Directions

1. Heat oven to 180C/160C fan/gas 4. Place a non-stick frying pan over a medium heat, season the beef with salt, then rub in the crushed peppercorns. Add the oil to the pan, then brown the steaks for 1 min each side. Place on a roasting tray and put in the oven for 5-8 mins. Remove, wrap tightly in foil, then leave to rest while making the salad.
2. Arrange the artichoke pieces on two serving plates. Put the salad leaves in a mixing bowl with the peppers and tomatoes, drizzle in a little olive oil, season, then arrange on top of the artichokes. Drizzle some balsamic over the top. Remove beef from the foil, slice, then place on the plate and serve.

Categories: Cooking For..., Vegetables