Beef Eye Fillet Steaks & Salad
Recipe: #34429
March 01, 2020
Categories: Salads, Meat Salad, Apple, Cucumber, Oven Bake, Gluten-Free, No Eggs, Beef Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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