Fillet salad with vegetables

Recipe from: 6/5/2003 12:00:00 AM

Ingredients 16
Servings 1


Serving Change
  • MEAT
  • 300
    beef fillet
  • olive oil
  • salt and freshly ground black pepper
  • Dijon mustard
  • olive oil
  • 1
    large onion, sliced into very thin wedges
  • 4
    garlic cloves, chopped
  • 1
    red sweet pepper, sliced in strips
  • 1
    green sweet pepper, sliced in strips
  • 250
    (1 punnet) cheery tomatoes
  • 4
    baby marrows
  • 1
    packet mixed lettuce
  • salt and pepper
  • herb vinaigrette


Brush the fillet with olive oil, season with salt and pepper and spread lightly with mustard.
Stand for about 30 minutes.
Meanwhile turn the oven grill on high.Let the meat rest for a few minutes.
Pour a little olive oil into an oven pan and roast the vegetables until done and the edges begin to char.
Slice the meat very thinly, mix with the vegetables and moisten with a herb vinaigrette.
Season to taste with salt and pepper.

Read more on: roast  |  beef  |  grill

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