Pan-fried fillet of beef with mustard fruit and chard
Sunday 21 February 2010
Mustard fruit is good with almost any meat – wonderful as an accompaniment to glazed ham or served simply, as it is here, with really good-quality, pan-fried beef.
1 bunch of chard
Extra-virgin olive oil for drizzling
A squeeze or two of lemon juice
Salt and pepper
1kg/2lb beef fillet
Sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
Mustard fruit of your choice
Place a large pot of well-salted water on to boil. Rinse the chard under cold water. Once the water has come to a boil, plunge the chard into the water and cook for three minutes. Drain and, while warm, dress with the olive oil and lemon. Season with salt and pepper and toss well to combine.
Place a large, non-stick pan over a high heat on the stove. Season the meat generously. Add a little oil to the pan and when the pan begins to smoke, add the beef, making sure there is space around each fillet. Turn down the heat slightly and cook for six minutes, before turning and cooking on the under side for three minutes. Remove from the pan and allow to sit for 10 minutes in a warm place.
Divide the chard among four plates. Lay the beef alongside and spoon a tablespoon or so of mustard fruit on top of the beef.
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