Beef with Apple Salad
Serves 4
2 tbs olive oil
500g Beef Scotch Fillet Steaks
1 1/2 tbs honey
2 tbs wholegrain mustard
1 tbs lemon juice
4 hands full Mixed Salad
1/4 cup coarsely chopped chives
1 Granny Smith apple, cored, thinly sliced
1/3 cup (40g) toasted pecans, coarsely chopped
4 bocconcini, torn (optional)
Method
1. Heat half the oil in a large frying pan over high heat. Cook beef for 3 mins on each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 mins to rest.
2. Meanwhile, place the honey, mustard and remaining oil in a small saucepan over low heat. Cook, stirring, until warmed through and honey dissolves.
Remove from heat.
Stir in the lemon juice. Season.
3. Thickly slice the beef. Combine the salad leaves, chives, apple, pecans and bocconcini in a large bowl. Divide among serving dishes and top with the beef. Drizzle with the dressing.
