Sometimes you
know, simplicity makes for the perfect meal, especially when the sun is out and
filling yet light meal is all you require. This is perfect for sitting outside
on a summers evening as the heat beginnings to cool and your shiny forehead
(unless you’re follicley blessed) glows red as if in competition with the
setting sun. Add in some acceptable company a glass of your favourite tipple
and perfection is pretty much there
One of the
great things about this dish is the use of beef fillet tails. If you’re not
sure what this is, it’s basically the end pieces of the beef fillet that don’t look
as aesthetically pleasing as the rest of the cut. That’s where the differences
stop, as a fillet tail is just as tender and succulent as it’s easier on the
eye brother. If you can find yourself a good butcher, which I have with H.H Jackson, always helpful and will try and order for you what they don't normally stock
You can use
other cuts of beef or even a steak from the middle of the fillet, the idea here
is that you make an expensive ingredient go a long way , whilst maintaining the
fantastic beefy taste and complementing it with other ingredients that give the
dish a marvellous balance of flavours. This also works well with Rib eye steak
as you get almost the same tenderness
As there’s
little fat on the beef and it’s used sparingly, this is pretty healthy
considering the red meat content
Serves 2
One Beef
Fillet tail – Single Rib eye steak will do (basically just use a steak the size
you would normally use for one person)
Handful of
plain black pitted olives
2 Medium size
tomatoes
1 400g tin of
Cannellini beans
4 Tablespoons
of good extra virgin olive oil
1 Tablespoon
of Red Wine vinegar
1 Clove of
Garlic
Half of a Heart
or Romaine Lettuce
Half a red
onion
20 or so
Basil leaves
Parmesan
Cheese
Begin by
taking the steak out of the fridge, cover and allow it to come to room
temperature
Drain the
beans in a colander or sieve and wash thoroughly under cold running water,
allow to drain.
Finely chop the
red onion and place into a wide salad bowl
Cut the
tomatoes into quarters, remove the seeds, juice and core, slice into strips and
add to the Onion
Quarter the
olives and add to the Salad Bowl
To prepare
the steak season well with Salt and Pepper, add a small amount of cooking oil
and rub all over the steak and set to one side
In a small
bowl, add the vinegar and olive oil
Crush the
garlic clove add this to the oil and vinegar along with a twist of salt and
pepper plus a dash of lemon juice, whisk until thick and combined. Then taste,
if its not to your liking, add a little at a time what you think it needs more
of. I can’t be more precise than this as I have no idea what you like
Place a
frying pan on the hob and heat until very hot
Now place
your steak into the pan and cook to your preference, in this case more rare
than medium.
Once cooked
place the steak on a plate and cover with foil and leave to rest for around 10
mins
Put the pan
back on the heat and until hot, pour in half a glass of water, careful is this
will boil madly. Then using a wooden spatula scrape of the bits of meat stuck
to the pan. Reduce the liquid to about a tablespoon and add to the dressing,
whisk again
Whilst the
beef is still resting, slice the lettuce into strips, tear the basil leaves and
add both to the salad bowl. At this point get your hands in and combine well
Take the beef
from the plate, pouring any remaining juices into the dressing
Slice thinly
at an angle, add the beef to the salad, mix again
Give the
dressing a last good whisk and taste, then pour onto the salad. Mix well again
with your hands, this will get messy.
Four a
flourish place shaved (using a potato peeler) parmesan on top.
Dig in
