- 1l stock (from a dice is okay)
- 1 clear onion
- 1 head fennel, sliced
- 1 clear carrot, sliced
- 2 bay leaves and a pair of sprigs rosemary
- 500g joint beef fillet
For the salad
- 100g get watercress
- 4 tbsp further-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 50g chopped walnuts
Set the stock on to boil with the onion, fennel, carrot and herbs. Duvet and simmer for 10 mins. Elegant the beef fillet of any sinew. Terminate no longer tie it.
Season the beef all over, then lower into the simmering stock. Enable the stock to come lend a hand to a delicate boil, then lower the warmth until it’s far barely simmering. Duvet, then cook for 18 mins for medium-uncommon, 22 mins for properly achieved. Obtain the pan from the warmth, go the meat to stand for 15 mins within the stock, take away and pat dry. Prick into 8 items. The stock can also additionally be strained, cooled and re-passe.
Manufacture the salad by scattering the watercress leaves over a miniature serving plate. Tear together the oil, vinegar, mustard and some seasoning. Drizzle half of over the leaves and scatter with the nuts. Location up the meat on prime and combine 2 tbsp of the stock with the final dressing. Pour over the beef, sprinkle with sea salt flakes and encourage with steamed Jersey Royal potatoes.