Ingredients
- 800 grams beef eye of round (fillet, trimmed and tied)
- Extra virgin olive oil, for brushing
- Sea salt
- Cracked black pepper
- 750 grams cucumber, thinly sliced (4 apple cucumbers, peeled)
- 1 apple, thinly sliced ( Granny Smith)
- 45 grams watercress (3 cups sprigs)
- FOR DILL BUTTERMILK DRESSING
- 1/2 cup buttermilk (125 ml)
- 1/3 cup dill leaves, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- Sea salt
- Cracked black pepper
How to Make
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Step 1: Preheat oven to 180°C (350°F).
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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.
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Step 3: To make the dressing, place the buttermilk, dill, oil, vinegar, salt and pepper in a bowl and whisk to combine.
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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.
We hope you enjoy this recipe!
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