- 2 T canola oil
- 500 g beef fillet
- 4 T black peppercorns, crushed
- 2 T flaked sea salt
- 50 g Parmesan, grated
- For the salad:
- 4-6 ripe nectarines
- 75 g Woolworths baby herb leaves
- 15 g Woolworths baby pea shoots
- 1 fennel bulb
- For the English mustard dressing, mix:
- 3 T English mustard
- 1 T apricot jam
- 4 T red wine vinegar
- 125 ml extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute.
Allow the fillet to rest for 5 minutes, then wrap tightly in clingwrap and chill for 1 hour.
To serve, remove the clingwrap from the fillet and slice as thinly as possible using a sharp knife. Place the sliced fillet on a serving dish and top with the salad. Drizzle the dressing over and top with Parmesan.
To make the salad, thinly slice some of the nectarines and cut others into wedges. Toss with the baby herb leaves and pea shoots. Using a vegetable peeler, thinly shave the fennel bulb and mix with the salad.