PEPPERED FILLET OF BEEF WITH GRILLED ARTICHOKE SALAD

Peppered fillet of beef with grilled artichoke salad image

This sophisticated meal is the perfect weekend treat, impressive and quick to prepare too

Provided by James Martin

Time 20m

Number Of Ingredients 8

Ingredients

2 fillet steaks (about 140g each)
1 tbsp dried pink peppercorn , crushed with a rolling pin
1 tbsp olive oil , plus a drizzle
250g grilled baby artichoke heart , drained and halved if whole
85g mixed salad leaves
100g grilled pepper
10 SunBlush tomatoes
balsamic vinegar (look for a good one, aged for about four years)

Steps:

Heat oven to 180C/160C fan/gas 4. Place a non-stick frying pan over a medium heat, season the beef with salt, then rub in the crushed peppercorns. Add the oil to the pan, then brown the steaks for 1 min each side. Place on a roasting tray and put in the oven for 5-8 mins. Remove, wrap tightly in foil, then leave to rest while making the salad.
Arrange the artichoke pieces on two serving plates. Put the salad leaves in a mixing bowl with the peppers and tomatoes, drizzle in a little olive oil, season, then arrange on top of the artichokes. Drizzle some balsamic over the top. Remove beef from the foil, slice, then place on the plate and serve.

Nutrition Facts : Calories 582 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.49 milligram of sodium