Seared beef, courgette and asparagus
Sunday 21 July 2013
This makes a great lunchtime salad. If having it for dinner, I like to use a thick sirloin steak instead and slice it while it's still warm.
300g/10oz piece beef fillet
2 tbsp olive oil, plus extra to drizzle
1 large courgette, cut into thin lengths
200g/7oz asparagus, thinly sliced lengthways
Juice 1 lemon, plus 1 lemon in wedges
Few mint leaves
2 tbsp freshly grated Parmesan
Season the beef well with sea salt and freshly ground black pepper and rub with 1 tbsp of olive oil. Heat a frying pan over a high heat and sear the beef until browned on all sides. Set aside to cool then wrap tightly in clingfilm and chill.
Meanwhile, place the courgette and asparagus in a large bowl and toss in the lemon juice and 1 tbsp of olive oil. Season and leave to marinate for 15 minutes. Toss through the mint.
Unwrap the beef and slice as thinly as possible. Arrange on a platter, top with the marinated vegetables and drizzle with extra-virgin olive oil. Add some more black pepper, grate over the Parmesan and serve with the lemon wedges.
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