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Seared fennel fillet of beef Salad
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This couldn’t be more meaty, but the beef is accompanied by piles of punchy-tasting salad. It looks and tastes summery eaten either just warm or cold. You can use sirloin instead (less expensive than fillet), if you sear it briefly, then cut it into strips. But whichever the cut, always try to find tasty, well-reared, well-hung meat. When eaten simply like this, it makes a huge difference.
This wine’s red fruit flavours, subtle acidity and silky tannins provide the perfect balance. Villa Antinori 2005 Tuscany, Italy. Bin 82394; £11.99.
Typical values per serving:
This recipe was first published in August 2009.