Starters
Rare Fillet Salad
Serves: 4
| Ingredient |
Preparation & Service |
- 680g eye fillet steak
- 720 walsh rocket
- 1 spanish onion
- 100g blue vein cheese
- 40 walnuts
- 4 poached pears
- ETA Salfry® for frying
Poached Pears
- 14 beurre bosc pears
- 1 litre water
- 2 cups frozen raspberries
- 2 cloves garlic
- 1 star anise
- 1 bay leaf
- 2 cardamom pods
- 1 piece cinnamon stick
- juice & zest of 2 lemons
Dressing
- 4 cups red wine vinegar
- 1 cup caster sugar
- 3 cups ETA Salfry® Oil
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- Method - Cook steak medium rare on oiled hot plate sprayed with ETA Salfry® Oil. Let stand till juice stops rolling around the meat (approx. 5 minutes). Slice steak into long strips.
- Poached Pears - Add all ingredients except raspberries. Simmer slowly for 1/2 hour. Turn off heat: add raspberries & let sit till cool. Refrigerate.
- Dressing - Reduce red wine vinegar & sugar to 1 cup. Slowly whisk in ETA Salfry® Oil & season to taste.
- To Assemble - Arrange walsh rocket in the middle of plate & place steak strips on top. Crumble the blue vein cheese. Place cheese, spanish onion & walnuts around/top of the salad. Cut the poached pear in quarters & place vertically. Drizzle with dressing.
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