Recipe week Day 3: Fillet of Beef Niçoise salad

Day three’s recipe is chef Galton Blackiston’s British twist on a Niçoise salad – replacing Tuna with some delicious fillet of beef.

This is a really good salad, with a classic vinaigrette that can all be prepared well in advance – the vinaigrette will keep for several days in an airtight jar in the fridge.

Galton tells The Big Lunch “I like to serve the beef still warm but you can just as well serve it cold if you prefer.”

Serves 6

Fillet of Beef Niçoise salad

By Galton Blackiston

Ingredients:

For the salad

• 1 fillet of beef, weighing about 1kg  (2lb 4oz)
• olive oil, for frying

• 6 Little Gem lettuce hearts
• 3 free-range eggs, hard boiled
• 12 small potatoes, scraped and boiled with a sprig of fresh mint until tender
• a couple of handfuls of broad beans, blanched and skinned
• 18 small black olives (if you can get  Niçoise olives coquilles so much the better)
• 6 radishes, quartered
• 125g (4½oz)  feta cheese, broken into chunks
• 3 slices of white bread, cut into small cubes, brushed with olive oil and baked until crisp
• 1 small can of salted anchovy fillets, sliced lengthways
• 3 large vine tomatoes, skinned and quartered
• 1 large red onion, peeled and sliced into rings
• 1 small jar of artichoke hearts
• 1 bunch of flatleaf parsley, chopped

For the vinaigrette dressing

• 2 tbsp red wine or raspberry  vinegar
• 1 tspDijonmustard
• 1 tsp clear honey
• 1 large garlic clove, peeled and finely chopped
• 175ml (6fl oz) extra virgin olive oil
• squeeze of fresh lemon juice
• 1 small shallot, peeled and finely chopped
• seasoning

Method:

1. Prepare all the salad ingredients well in advance and make the dressing: in a bowl, whisk together the vinegar,Dijonmustard, honey and garlic. Season with salt and pepper.  Slowly add the oil, whisking continuously, taste and season then add the lemon juice and shallot.
2. To cook the beef, pre-heat the oven to 200°C/400°F/Gas mark 6.
3. Heat a frying pan large enough to take the whole beef fillet and, once very hot, add a good splash of olive oil. Place the beef in the hot pan to seal, turning until browned all over.
4. Remove from the pan and place on a trivet in a roasting tin. Season well. Roast in the pre-heated oven for 20-30 minutes, depending on how well cooked you want it to be: after 20 minutes it will be rare. Remove from the oven and rest for at least 10 minutes.
5. To assemble the salad, break the lettuce hearts into a large bowl or serving plate. Arrange all the remaining ingredients, apart from the parsley, on top. When ready to serve, season the salad and top with the beef, cut into thick slices. Scatter over the chopped parsle

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