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British beef and asparagus salad with radishes and cherry tomatoes

Serves two people
Preparation time: 15 minutes
Cooking time: 10 minutes

 

INGREDIENTS


For the dressing:

  • ½ a cup of extra virgin olive oil or pomace oil
  • 2 tbspn of white wine vinegar
  • 1 tspn of honey
  • 1 tspn Dijon mustard
  • 1 tspn wholegrain mustard salt and pepper to taste

For the salad:

  • 8 stems of British asparagus, make sure to remove thehard root
  • 1 x 8oz British rib eye steak
  • Sea salt
  • 6 radishes
  • 100g of fresh watercress or baby leaf salad
  • 10 cherry tomatoes

Method

  • Make your dressing by adding all the ingredients together and whisking then season to taste.
  • Heat up a char grill pan until hot, then add a little oil and add your trimmed asparagus and cook until just tender. Set aside.
  • Get your rib eye steak, season with sea salt.
  • Place the steak into the pan. For a steak cooked medium rare cook for two to three minutes on one side then turn over and cook for a further two to three minutes on the other side. For a more well done steak cook the steak for a little longer on each side.
  • Once the steak has been cooked to your liking, remove it from the pan and allow it to rest in a warm place for five minutes before serving.
  • For the salad, slice the radishes into very thin slices then put into a bowl with your watercress or baby leaf salad.
  • Slice your cherry tomatoes in half, add to the bowl then drizzle your dressing over the salad and toss to mix together.
  • To serve place half of the dressed salad on each plate then slice the rib eye into strips and share between the two plates.

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