Beef Eye Fillet Steaks & Salad

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - full recipe title is Beef Eye Fillet Steaks With Apple and Cucumber Salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (637.9 g)
  • Calories 538.8
  • Total Fat - 15.6 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 190.8 mg
  • Sodium - 2297.3 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 7.2 g
  • Sugars - 17.3 g
  • Protein - 76.8 g
  • Calcium - 344.1 mg
  • Iron - 6.8 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180°C (350°F).

Step 2

Heat a large frying pan over high heat and brush the beef with a little oil and sprinkle with salt and pepper and cook for 10 minutes, turning, or until golden brown and then place on an oven tray and cook in the oven for 15 minutes for medium-rare or until cooked to your liking and then rest loosely covered with foil for 5 minutes before slicing into 4 pieces.

Step 3

To make the dressing, place the buttermilk, dill, oil, vinegar, salt and pepper in a bowl and whisk to combine.

Step 4

Place the beef, cucumber, apple and watercress on serving plates. Drizzle the cucumber with a little of the dressing and serve with the remaining dressing on the side.

Tips & Variations


No special items needed.

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